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Great
Recipes - Spanish Seafood Paella Recipe
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Spanish Seafood Paella Recipe
Ingredients
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60ml/4 tbsp olive oil
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225g/8 oz cod, skinned and cut into chunks
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3 prepared baby squid, body cut into rings and
tentacles chopped
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1 onion, chopped
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1 red pepper, seeded and sliced
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4 tomatoes, skinned and chopped
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225g/8 oz Arborio rice
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450ml/3/4 pint fish stock
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150ml/1/4 pint white wine
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75g/3 oz frozen peas
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4-5 saffron strands, soaked in 30ml/2 tbsp hot
water
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115g/4 oz peeled, cooked prawns
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8 fresh mussels in the shell, scrubbed
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salt and ground black pepper
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15ml/1 tbsp chopped fresh parsley, to garnish
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lemon wedges, to serve
Serves 4
Method:
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Heat 30ml/2 tbsp of the oil in a frying pan and
stir-fry the cod and the squid for 2 minutes.
Transfer to a bowl.
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Heat the remaining oil in the pan and fry the onion,
garlic and pepper for 6-7 minutes, stirring until
softened.
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Stir in the tomatoes and fry for a further 2
minutes, then add the rice, stirring to coat the
grains with oil, and cook for 2-3 minutes more. Pour
on the stock and wine and add the peas, saffron and
water. Season to taste.
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Gently stir in the reserved cooked fish with all the
juices, followed by the prawns, and then push the
mussels into the rice. Cover with a tight-fitting
lid and cook over a gentle heat for about 30
minutes, or until the stock has been absorbed.
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Remove from the heat, keep covered and leave to
stand for 5 minutes. Sprinkle with parsley; serve
with lemon wedges.
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