Recipe

Paella Recipe

	Sitbynellie / All my dishes 7 months ago I love this dish, although I don't make it often as fish and seafood is quite expensive here - it is as near as possible as I can get to my favourite restaurant's (Cafe Andaluz) 'Paella Marisco'. This is not the traditional paella which basically con... More Prep:20m Cook:30m Servings:4	Sitbynellie
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Fans

momo_55gra

choclytcan

Ingredients

2 tablespoons olive oil

Half an onion, chopped

1 clove garlic, chopped

Half a red pepper, chopped

6 oz. paella rice

1 pint or so of hot fish stock. When buying the fish, I ask the fishmonger for some fish bones and heads (cut the gills out from the heads as these taste bitter) and simply simmer these in a couple of pints of water for 20 minutes together with the prawn shells and heads and a fish stock cube if you like, then strain)

1 teaspoon dried thyme

3 sachets saffron powder

Some squid rings

1 chopped tomato

Quarter of a cup of frozen peas

Various pieces of firm-fleshed fish and seafood - for example, monkfish tail, cod fillet, salmon fillet, tiger prawns shelled and deveined, queen scallops with corals removed, mussels scrubbed and de-bearded, herring, trout, mackerel, whatever - it's up to you. Use as much as you like, depending on how hungry the troops are! Be careful with mussels - before cooking, discard any that do not close when tapped sharply.

Chopped parsley

Lemon wedges to serve

Directions

In a paella pan, heat the olive oil.

Add the onion, garlic and red pepper. Saute gently for 2-3 minutes.

Add the rice and about three-quarters of the stock, along with the thyme and the saffron powder. Stir well, season and bring to the boil.

Simmer for about 15 minutes, adding more stock as the rice absorbs the liquid. Stir occasionally.

Stir in the squid rings, tomato, and peas. Cook for 2 minutes.

Then, on top, carefully arrange your pieces of fish and the seafood.

Cover the pan tightly with aluminium foil and let the paella cook for another 15 minutes or so - thus 'steaming' the fish.

Take the foil off and discard any mussels that haven't opened.

Sprinkle with chopped parsley and serve with wedges of lemon.