Paella

Serves 4

Before you start, flash fry 200g of prepared medium-sized squid, cut into rings in an extremely hot pan. Also top and tail 300g of prawns, king prawns are best. Check 250g of mussels and discard any dead ones.

To cook, add 4 tbsp. olive oil to a pan and sweat 1 finely chopped large spanish onion (or 2 normal onions), once soft add half a head of garlic. One minute later add 2 tomatoes, finely chopped and 2 green peppers, seeded and chopped into 1cm pieces. Cook for 2 minutes so the green pepper keeps crunch then add 1 red or yellow pepper, seeded and chopped into 5mm strips, 3 tsp pimentón picante (hot Spanish paprika) and 320g of short-grain paella rice, such as Bomba, 2 heaped tsp loosely packed saffron strands and 1 litre of fish stock (below) – although for the fish broth, you can cheat and buy paella broth/fish broth ready made.

Cook for 20 mins without stirring to form a crust, add the sea food, cook for 5 mins more so the mussels open and then turn off the heat, cover, and leave to steam for at least 10 minutes. Serve with lemon slices and fresh parsley sprinkled on top.


Fish Stock: If you are making fish stock add the prawn heads from above, 1kg of non oily cheap fish or fish bones, 1 leek, 1 carrot peeled, 1 celery stick, 10 Peppercorns, 250ml White wine, 2 bay leaves, A bunch of parsley and cook for half an hour. Food process then strain through a fine sieve into a fresh pan and season.


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