PaellaFrom lokomarley 10 years ago
- 1 small onion, finely chopped shopping list
- 1 green pepper, finely chopped shopping list
- ½ red pepper, boiled until soft and then cut into long thin strips shopping list
- 2 medium-sized tomatoes, skinned and finely chopped shopping list
- 2 carrots, finely chopped shopping list
- 100g peas, cooked shopping list
- 200g prawns (if using cooked prawns substitute fish stock for the water) shopping list
- 200g small clams shopping list
- 200g squid shopping list
- 12 mussels shopping list
- 350g rice (traditionally short grain rice is used but I prefer to use long grain) shopping list
- 2 cloves of garlic, coarsely chopped shopping list
- a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid) shopping list
- a sprig of parsley, finely chopped shopping list
- olive oil shopping list
- about 800ml water shopping list
How to make it
- MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.
- FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.
- CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.
- PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.
- GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt
- Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
- Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat!