- Paella rice – 600g
- 1 spanish onion – finely chopped
- 3 cloves garlic, finely chopped
- 3 peppers, colour preference – sliced
- Fish stock, 1 ½ litres
- Saffron, large pinch
- Choritzo, 100g, thinly sliced
- Lemon (to garnish)
Seafood (mixture of clams, prawns, mussels, monkfish and squid and langoustines if you can afford it)
Put 2 tbsp olive oil into paella pan, gently sweat onion and garlic until softened then add chorizo until it releases oil.
Add peppers and cook until softened.
Add monkfish and fry briefly, scatter prawns, squid and clams around pan and then add rice and saffron strands, stir everything together.
Add stock and 2 ½ tsp salt and bring to boil, stir briefly.
Leave to simmer vigorously for 6 mins over medium high heat but do not stir ANY MORE, just turn pan ¼ turn every 2 minutes (for the rest of the cooking time).
Reduce heat to medium, arrange mussels and prawns/langoustines around pan and push slightly into rice.
Leave to cook for 14 minutes (Remember, no stirring, just turning), after this time all of the stock should have been absorbed and there should be slight pitting on surface of rice.
Turn off, cover pan with clean tea towel and leave for 5 minutes to rest
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