Seafood Paella

We have perfected this paella recipe over the years and it's the best we have ever tasted. We like to serve it for Sunday lunch....a great change from the normal roast.

Method

Cut the chicken up into 1" dice.
Cut the squid into bite-sized pieces.
Cook the mussels in a little water until they open (discard any that don't open)
Take off the half shell and reserve the mussels - add any liquid to your stock.
Leave the shells on eight of the prawns and shell the rest.
OK - add 2-3 tablespoons of the olive oil to your paella pan.
Now - on a high heat - fry the onions - mushrooms and red pepper with the chicken pieces and squid - stirring frequently for about five minutes, you want them to color but not burn.
Reduce the heat to low and add the garlic and chorizo- stirring for two minutes.
Then the rice - which you stir for a couple of minutes until it begins to turn opaque.
Add a little more oil if it looks too dry.
Remove from the heat and boil up the stock with the saffron for about ten minutes.
Now - replace the pan on a high heat - add half the stock and give it a final stir.
Arrange the fish and prawns in the liquid with the shell-on Prawns on top.
Let the liquid reduce (don't stir it again) - and add the rest of the stock.
Let the liquid reduce until there is almost none left and then remove from the heat.
Arrange the mussels around the rim of your paellea.
Cover the pan with a clean cloth and leave for ten minutes or so, until the rice has absorbed all the liquid.
Cut the lemons in quarters lengthwise and arrange around the rim.
Now - chop some parsley and sprinkle liberally on top of your Paella.

Ingredients

Cloves Of Garlic Finely Chopped 3
Mushrooms Chopped 4 Oz/ 100g
Peas 4 Oz/ 100g
Red Pepper Cut Into 1' Dice 1
Small Onion Coarsly Chopped 1
Fresh Mussels 12
Monkfish Fillet In Bitesize Pieces 12 Oz/300g
Small Squid 'calamares' 2
Chorizo - Chopped 4 Oz/100g
Medium Prawns 1 Lb/ 450g
Plump Chicken Breast - Skined And Boned 1
Paella Rice 8 Oz/ 200g
Fish And Shellfish Stock 2 Pints/1quart
Threads Of Saffron 12
Lemons Cut In Quarters Lengthwise 2
Bunch Of Parsley 1
Salt And Black Pepper
Extra Virgin Olive Oil

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