Seafood Paella
Paella can be made with any combination of meats, fish, seafood or just vegetables. An old North Spanish classic is made with snails and rabbit.
Preparation time: 10 -15 minutes Quantity: Serves 2 Cooking time: 20 minutes
Ingredients
1 tablespoon olive oil
120g/4 oz rice (paella or short grain)
1 red whole roasted pepper- sliced
1 small onion (chopped)
2 cloves garlic (crushed)
½ teaspoon paprika
¼ teaspoon saffron
1 pint stock
1/2 tin chopped plum tomatoes
200g cooked peeled prawns
50g raw shell mussels
50g sliced raw squid
2 king prawns in shell
Method
- Sauté the onions in olive oil until soft
- Then stir in the garlic and the spices
- Then stir in the rice for a few minutes
- Add ¾ pint of stock (veggie or fish) and ½ tin of chopped plum tomatoes
- Season and stir round
- Then leave to cook on a medium heat (not bubbling rapidly) for 20 minutes
- It may need stirring once or twice or it may need a little water to stop it drying out too much
- Stir in cooked prawns, mussels (either cooked or in their shells fresh), sliced squid, lay neatly on top 1 x shell on king prawn (per person) and cook for a further 5 mins
- Turn the king prawns after 2 minutes
- Skin, deseed and slice the pre roasted pepper lay neatly on top
- Season
- Serve with lemon wedges and some roughly chopped flat parsley