Recipe: SEAFOOD PAELLA

SEAFOOD PAELLA

This recipe is our version of an authentic spanish seafood paella and we've tried to keep true a classic recipe as much as possible by leaving out the chorizo and loading up on seafood. Remember not to disturb the rice at the bottom of the pan too much. This is what brings out that perfect crisp. We should cook with shellfish more often. It brings out so much flavour in food!

Ingredients

  • 3 tbsp olive oil
  • 150 g shell on prawns
  • 2 onions
  • 2 plum tomatoes
  • 3 cloves garlic
  • 200 g bomba rice
  • 2 tbsp smoked paprika
  • 250 ml white wine
  • 1 tsp saffron
  • 1 l fish stock
  • 50 g squid, prepared in rings
  • 250 g mussels
  • 1 hake fillet
  • 1 lemon, cut into wedges
  • 1/2 bunch parsley
Cook the Prawns

Step 1

COOK THE PRAWNS

Put a paellera or a large frying pan over a high heat and add the olive oil. Add the prawns and cook for 5 minutes, turning halfway, then remove them and set aside on a plate.

Make the Flavour Base

Step 2

MAKE THE FLAVOUR BASE

Peel and dice the onions and tomatoes. Peel and mince the garlic. Turn the heat on the pan down and fry for 10 minutes, stirring regularly, then add the rice. Turn the heat up, stir in the smoked paprika and then pour in the white wine. Let it bubble away and reduce by half.

Simmer the Rice

Step 3

SIMMER THE RICE

Steep the saffron in 2 tablespoons of boiling water for five minutes then add it all to the pan. Pour in all of the stock and turn the heat down to medium, so that the liquid is bubbling gently all over. Try not to stir, and if you do try not to disturb the rice on the bottom of the pan.

Steam the Seafood

Step 4

STEAM THE SEAFOOD

Meanwhile clean the mussels, removing the beards and throwing away any that stay open after being tapped. Remove the skin from the hake and slice into bitesized pieces. Let the rice absorb three quarters of the liquid, then add the squid, mussels, hake and prawns. Cover the pan with foil and let the rice absorb the last of the liquid while the seafood steams.

Rest and Serve

Step 5

REST AND SERVE

Take the pan off the heat and let the dish sit for 10 minutes before serving. Serve with lemon wedges and scatter over plenty of parsley. Dig in and don’t forget to eat all of that lovely crust! Serves 4

Comments

djinnandtonic

How important is the rice variety? Not overly fussed by authenticity (sorry) just wondering :)

Sorted

This recipe is our version of an authentic spanish seafood paella and we've tried to keep true a classic recipe as much as possible by leaving out the chorizo and loading up on seafood. Remember not to disturb the rice at the bottom of the pan too much. This is what brings out that perfect crisp. We should cook with shellfish more often. It brings out so much flavour in food!

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