Paella is the perfect way to remind ourselves about good, warm summer time. This weekend invite some friends and make a great Spanish fiesta. Just to cheer up during this sad autumn days. Pair it with a fine wine or funny Sangria. You will feel like, it’s summer again!
Essentials, that you will need?
Short-grain rice is obviously essential for paella – preferably Spanish bomba, but Italian risotto or Japanese sushi rice is also suitable.
The other important ingredient is the stock that rice is cooked in. Traditionally is made using prawn heads, fennel, tomato and brandy. But you can use any fish stock.
4 raw, unshelled tiger prawns
90ml olive oil
3 cloves garlic, finely chopped
500ml good-quality fish stock
150g sustainable monkfish, cut into chunks
1 onion, finely diced
1 tsp smoked paprika
200g chopped tomatoes
50ml dry white wine
Pinch of saffron soaked in 1 tbsp hot water
200g Calasparra or other short-grain rice
150g baby squid, cut into rings
150g broad beans
150g mussels, scrubbed
Handful of flat-leaf parsley to garnish
½ lemon, cut into wedges
- Put all the vegetables into a deep pan, cover them with stock and boil for a few minutes.
2. Heat the remaining oil, add the monkfish and prawns. Sauté for five minutes until slightly browned. Tip in the tomatoes and wine, turn up the heat and simmer for 10 minutes. Add the squid and beans.
3. Add rice. Cook for about eighteen minutes – if the dish looks very dry before the rice has cooked completely then add the rest of the stock, bearing in mind it shouldn’t be at all soupy.
4. Cover the dish with foil and take off the heat. Allow to rest for 10 minutes then garnish with flat-leaf parsley and wedges of lemon.
Ready to serve!!
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