We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Seafood paella
0 Likes
Total Time: 2 hours 10 minutes
For a quick shortcut, use seasoned fish stock instead of making prawn stock.
Ingredients:
2green peppers
2red peppers
200 ml olive oil
750 g monkfish, from sustainable sources
500 g squid, cleaned, from sustainable sources
125 g mussels, debearded, from sustainable sources
125 g clams, debearded, from sustainable sources
1 kg calasparra or bomba paella rice
1large pinch of saffron
1tesapoon paprika
8 large prawns, from sustainable sources
extra virgin olive oil
1onion
6cloves of garlic
olive oil
1tablespoonpaprika
2fresh bay leaves
shells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources
200 ml dry white wine
2 litres organic fish stock
3 large onions
3cloves of garlic
½ tablespoonpapriks
100 ml dry white wine
6ripe tomatoes
Instructions:
For the stock:
- Peel and roughly chop the onion and garlic, keeping them whole.
- Heat olive oil in a pan, sauté onion, garlic, paprika, bay leaves, prawn shells, and heads for 10 minutes.
- Add wine and fish stock, simmer for 30 minutes, then strain and set aside for later use.
For the sofrito:
- Dice onions and garlic, sauté with paprika in olive oil for 7-8 minutes.
- Add wine, grate in tomatoes, cook for 5 minutes, then simmer for 30 more minutes.
For the paella:
- Chop the peppers, cut the monkfish into chunks, slice the squid, and wash mussels and clams.
- Cook peppers, then monkfish, and squid in olive oil separately, set aside.
- Sauté rice until golden, add sofrito, and hot prawn stock. Cook for 2 minutes.
- Sprinkle saffron and paprika on the rice, simmer for 10-12 minutes.
- Arrange all seafood on top, cook for 8 minutes.
- Drizzle with olive oil, cover, let rest for 5 minutes before serving.