 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 de Mariscos'. This is not the traditional paella which basically contains any and every kind of fish and meat, but rather has nothing but fish and seafood cooked on top of the saffron rice. Read more . It is utterly delicious, and it is worth taking the extra time to make some fresh fish stock as it makes all the difference! It looks very impressive too if served at the table in the paella pan with the lemon wedges arranged all round. 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 |
1/4 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 are cracked or open, and do not close when tapped sharply. after cooking, discard any which haven't opened.) |
chopped parsley |
lemon wedges to serve |
Directions:
1. In a paella pan, heat the olive oil.
2. Add the onion, garlic and red pepper. Saute gently for 2-3 minutes.
3. 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
4. Simmer for about 15 minutes, adding more stock as the rice absorbs the liquid. Stir occasionally. See Photo
5. Stir in the squid rings, tomato, and peas. Cook for 2 minutes.
6. Then, on top, carefully arrange your pieces of fish and the seafood.
7. Cover the pan tightly with aluminium foil and let the paella cook for another 15 minutes or so - thus 'steaming' the fish. See Photo
8. Take the foil off and discard any mussels that haven't opened.
9. Sprinkle with chopped parsley and serve with wedges of lemon. See Photo
|
|