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Home Whipping Cream Frosting With Cheese

Lobster Paella with mussels prawns and squid Recipe

Ingredients

How to make it

  • Joint the chicken and take the meat off the bones.
  • For the stock, chop the onion, celery (sticks & leaves) and carrots.
  • Place the chicken carcass and giblets with the bouquet garni, celery (sticks and leaves), onion, carrots and garlic in a large sauce pan. Season, cover in water and simmer for 30 minutes
  • Once cooked, strain through a sieve and set aside.
  • Grill the sausages until cooked.
  • Dice the onion and garlic and fry in olive oil in a large pan or paella pan.
  • Brown the chicken joints and transfer to a resting plate.
  • Add the rice, coat in oil. Add the saffron and return the chicken to the pan.
  • Add enough stock to cover the rice. Simmer for 10 minutes. Keep topping up with stock till the rice is cooked.
  • in a separate pan with a lid, steam the mussels in a dash of stock until they open.
  • Add the mussels to casserole dish. (reserve some in their shells for garnish).
  • Add the squid. Cook for a further 10 minutes.
  • Chop the pepper.
  • Blanche the tomatoes in boiling water for a couple of minutes. Plunge into iced water and remove the skins then chop and add to the pan.
  • De-shell and chop the lobster. Chop the sausage.
  • Add the pepper, prawns, lobster and sausage, peas to the pan and heat through.
  • Season. Add fish sauce and lemon juice to taste.
  • Serve in a large bowl with some chunky bread or granary bun. Garnish with lemon wedges and some mussels in their shells.

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The Cook

capedread Peterborough. Cambridgeshire, GB

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