Lobster Paella with mussels prawns and squid
From capedread 16 years agoIngredients
- INGREDIENTS: shopping list
- 1 small free range whole chicken shopping list
- STOCK: shopping list
- • made chicken carcass with giblets and: shopping list
- • 1 bouquet garni shopping list
- • 3 celery sticks with leaves shopping list
- • 1 onion shopping list
- • 2 medium carrots shopping list
- • salt and black pepper shopping list
- • 2 cloves garlic shopping list
- • water shopping list
- • 2 pork, garlic and black pepper sausages shopping list
- • 1 onion shopping list
- • 4 garlic cloves shopping list
- • olive oil shopping list
- • 225 g paella, Arborio or long grain rice shopping list
- • Pinch of saffron shopping list
- • 450 g local mussels, cleaned and de-bearded shopping list
- • 1 medium squid, cleaned and chopped shopping list
- • 1 yellow pepper shopping list
- • 2 medium tomatoes shopping list
- • 1 Pre-cooked lobster shopping list
- • 225 g ‘shell on prawns’ (pre-cooked) shopping list
- • 2 x lemons, one for juice, one for wedges shopping list
- • Nam pla - Thai fish sauce shopping list
- • Pinch cayenne pepper shopping list
- • 450 g fresh garden peas on the pod (or 225 g of frozen) shopping list
- • Granary buns or chunky white bread as a side dish shopping list
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.
People Who Like This Dish 2
- suestonebender CA
- capedread Peterborough. Cambridgeshire, GB
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