PaellaFrom sitbynellie 7 years ago
- 2 tablespoons olive oil shopping list
- Half an onion, chopped shopping list
- 1 clove garlic, chopped shopping list
- Half a red pepper, chopped shopping list
- 6 oz. paella rice shopping list
- 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) shopping list
- 1 teaspoon dried thyme shopping list
- 3 sachets saffron powder shopping list
- Some squid rings shopping list
- 1 chopped tomato shopping list
- 1/4 cup of frozen peas shopping list
- 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 are cracked or open, and do not close when tapped sharply. After cooking, discard any which haven't opened.) shopping list
- Chopped parsley shopping list
- lemon wedges to serve shopping list
How to make it
- 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. See Photo
- Simmer for about 15 minutes, adding more stock as the rice absorbs the liquid. Stir occasionally. See Photo
- 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. See Photo
- Take the foil off and discard any mussels that haven't opened.
- Sprinkle with chopped parsley and serve with wedges of lemon. See Photo