Seafood paella
Seafood paella
Ingredients
PRAWN STOCK
- 1 onion
- 6 cloves of garlic
- olive oil
- 1 tablespoon paprika
- 2 fresh bay leaves
- shells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources
- 200ml dry white wine
- 2 litres organic fish stock
SOFRITO
- 3 large onions
- 3 cloves of garlic
- olive oil
- ½ tablespoon paprika
- 100ml dry white wine
- 6 ripe tomatoes
PAELLA
- olive oil
- 1 large onion
- 2 cloves of garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 150g chorizo, sliced
- 300g paella rice
- 1 tsp saffron threads
- 150ml dry white wine
- 1 litre hot prawn stock
- 30 large prawns, peeled and deveined
- 200g squid, cleaned and cut into rings
- 200g mussels, scrubbed
- 200g clams, scrubbed
- a small bunch of flat-leaf parsley, chopped
- lemon wedges, to serve
Instructions
- 1
Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
- 2
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes, or until softened.
5 min - 3
Add the paprika and bay leaves, and cook for 1 minute more.
1 min - 4
Add the prawn shells and heads, and cook for 5 minutes, stirring occasionally.
5 min - 5
Pour in the white wine and bring to a boil. Cook for 2 minutes, or until the alcohol has evaporated.
2 min - 6
Add the fish stock and bring to a simmer. Cook for 30 minutes, or until the stock has reduced by half.
30 min - 7
Strain the stock through a fine-mesh sieve, discarding the solids. Set aside.
- 8
Meanwhile, make the sofrito. Peel and finely chop the onions and garlic.
- 9
Heat 2 tablespoons of olive oil in a large paella pan over medium heat. Add the onions and garlic, and cook for 10 minutes, or until softened and golden.
10 min - 10
Add the paprika and cook for 1 minute more.
1 min - 11
Pour in the white wine and bring to a boil. Cook for 2 minutes, or until the alcohol has evaporated.
2 min - 12
Roughly chop the tomatoes and add them to the pan. Cook for 10 minutes, or until softened and broken down.
10 min - 13
Set the sofrito aside.
- 14
Heat 2 tablespoons of olive oil in the paella pan over medium-high heat. Add the chorizo and cook for 5 minutes, or until browned.
5 min - 15
Add the rice and saffron threads, and cook for 2 minutes, stirring constantly.
2 min - 16
Pour in the white wine and bring to a boil. Cook for 2 minutes, or until the alcohol has evaporated.
2 min - 17
Add the hot prawn stock and bring to a simmer. Stir in the sofrito.
- 18
Cook for 15 minutes, or until the rice is almost cooked through.
15 min - 19
Arrange the prawns, squid, mussels, and clams over the rice. Cook for 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
7 min - 20
Remove from the heat and let stand for 5 minutes before serving.
5 min - 21
Sprinkle with chopped parsley and serve with lemon wedges.
Nutrition
Per serving (based on 6 servings)
