seafood paella
How to make seafood paella Recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 tablespoon olive oil
75 g (3 oz) chorizo, thickly sliced
1 onion, finely chopped
1 red pepper, cored, deseeded and chopped
2 garlic cloves, chopped
300 g (10 oz) paella rice
1 teaspoon smoked paprika
pinch of saffron threads
800 ml (1 pint 7 fl oz) hot chicken stock
300 g (10 oz) live mussels, scrubbed and debearded
8 cooked king prawns, shells on
100 g (3½ oz) raw squid rings
75 g (3 oz) frozen peas
salt and pepper
Method:
Heat the oil in a large, heavy-based saucepan. Add the chorizo to the pan and cook for about 2 minutes until starting to brown. Remove from the pan with a slotted spoon and set aside.
Add the onion and pepper to the pan and cook for 3 minutes, then stir in the garlic and cook for 1 minute. Add the rice and stir until well coated.
Sprinkle over the paprika and saffron, return the chorizo to the pan, then pour over the hot stock. Bring to the boil, then simmer, uncovered, for 15 minutes. Add the mussels, cover the pan and cook for 3 minutes.
Stir in the prawns, squid and peas and cook for a further 2 minutes until the rice is tender (add a drizzle of hot water around the edge of the pan if still a little firm) and the mussels have opened – discard any that remain closed, then season to taste and serve.
For saffron & fennel seafood, heat 2 tablespoons olive oil in a large saucepan. Cook 1 finely chopped fennel bulb for 2 minutes. Add 150 ml (¼ pint) dry white wine, a good pinch of saffron threads and 500 g (1 lb) live mussels, scrubbed and debearded.
Cover and cook for 3 minutes. Add 8 cooked peeled large prawns and 100 g (3½ oz) raw squid rings. Cook for 2 minutes. Discard any mussels that remain closed. Total cooking time 10 minutes.
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| seafood paella |
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