Paella is a traditional Spanish dish made with seafood and meat. This dish is great for family lunches as it's all cooked in one big saucepan or paella dish.
Ingredients:
1 tbsp olive oil
300g paella rice
150-200g frozen seafood mix ( should be a mix of shrimps, mussels, squid and baby octopus)
12-15 de-veined tiger prawns, keep tails on
2 fillets of white fish or any chunky fish, cut into chunks
2 large chicken breasts, cut in chunks
1 large onion, finely chopped
1 large tomato, deseeded and chopped
4 cloves of garlic, finely chopped
1 litre fish stock (can use chicken stock instead)
1 tsp dried thyme
4-5 slices Spanish chorizo, chopped
2 slices of bacon or pancetta, chopped
1 red pepper, chopped
4-5 strands of saffron
2 tbsp smoked paprika
50g frozen peas
100ml white wine
6-8 tbsp freshly chopped parsley
1 lime, cut into wedges
Salt & pepper for seasoning
300g paella rice
150-200g frozen seafood mix ( should be a mix of shrimps, mussels, squid and baby octopus)
12-15 de-veined tiger prawns, keep tails on
2 fillets of white fish or any chunky fish, cut into chunks
2 large chicken breasts, cut in chunks
1 large onion, finely chopped
1 large tomato, deseeded and chopped
4 cloves of garlic, finely chopped
1 litre fish stock (can use chicken stock instead)
1 tsp dried thyme
4-5 slices Spanish chorizo, chopped
2 slices of bacon or pancetta, chopped
1 red pepper, chopped
4-5 strands of saffron
2 tbsp smoked paprika
50g frozen peas
100ml white wine
6-8 tbsp freshly chopped parsley
1 lime, cut into wedges
Salt & pepper for seasoning
Marinade for the seafood & chicken
1 tsp dried red chilli flakes
1 tsp garlic powder
1 tsp paprika
Drizzle of olive oil
Salt & pepper for seasoning
1 tsp garlic powder
1 tsp paprika
Drizzle of olive oil
Salt & pepper for seasoning
Method:
1. Marinate the seafood mix, fish, tiger prawns and chicken separately with the marinade ingredients and leave aside for atleast an hour.
2. In a deep heavy bottomed saucepan, heat oil. First fry the chicken until tender and lightly golden brown for 3-4 minutes. Don’t over cook as it will cook later along with the paella. Fry the mixed seafood and fish next, you might find that it releases some water. Add this water to your stock. Take off the heat in 2 mins. Follow the same with the jumbo prawns and keep aside.
3. If you feel the pan has got loads of residue left from the marinade, just add little boiling water, this water can be added to the stock.
4. Heat oil in the same pan, fry the garlic. Add the chopped pancetta/bacon and chorizo. Fry for a couple of minutes until lightly crisp. Add the onions. Sprinkle the thyme.
5. Once the onions are translucent add the tomatoes.
6. Once the tomatoes are softened add the rice and stir. Add the wine. Once the alcohol is completely absorbed, add the chopped peppers. Stir well.
7. Add half the stock. Stir occasionally to avoid the rice sticking at the bottom.
8. Add in the seafood, fish, prawns and chicken. If it is getting dry add the rest of the stock. Shake the pan to avoid rice sticking to the bottom. Add the peas.
9. Add the paprika and any leftover stock. Add the chopped parsley, check for seasoning.
10. Cook until rice is tender and the stock has be entirely absorbed. Serve hot with lime wedges.
Tips:
If you want to make a vegetarian option, just leave out the meat and seafood, add a variation of mixed vegetables.
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