Seafood Paella

Name: Seafood Paella
Cuisine: European, Mediterranean, Spanish
Ingredients: Light Olive Oil; Large Unshelled Tiger Prawns (1 per person, min 4); 3 Large Cloves of Garlic (finely chopped); 1 Litre of Fish Stock (you may need more); 1 Onion (finely chopped); 1 tsp of Smoked Paprika; 1 Tin of Chopped Tomatoes (can use half); 50ml Dry White Wine; 1 Pinch of Saffron (soak in 1tbsp hot water, use all); 200g Paella Rice (or risotto rice). You can use more.; 150g - 250g Squid (cleaned and cut into rings); 1 Medium Size White Fish (no bones, in large cubes); Peas (depends on amount of rice, do by eye); Small/Medium Sized Prawns (judge volume by eye); Mussels or Clams (optional and done by eye. Clams easier).; --> Sub in other fish or seafood or veg.; --> Keep all fish waste for the stock, not just prawns.; --> More rice = more stock; --> 150g per prawn, pea, fish, mussels works OK

6 steps

Seafood paella.

Updated at: Thu, 17 Aug 2023 05:13:03 GMT

Nutrition balance score

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Ingredients

5 servings

light olive oil

Tiger Prawns

Large Unshelled, 1 per person, min 4

3 ClovesGarlic

Large, finely chopped

1 LitreFish Stock

you may need more

1onion

finely chopped

1 tspsmoked paprika

1Tin of Chopped Tomatoes

can use half

50mldry white wine

1 PinchSaffron

soak in 1tbsp hot water, use all

200gPaella Rice

or risotto rice, You can use more

150gSquid

cleaned and cut into rings

1White Fish

Medium Size, no bones, in large cubes

Peas

depends on amount of rice, do by eye

Prawns

Small, Medium Sized, judge volume by eye

Mussels

or Clams, optional and done by eye, Clams easier

fish waste

for the stock, not just prawns

rice

Instructions

Step 1

1. Shell large tiger prawns and prepare all fish. Keep all fish cast offs (skins, ink and shells etc).

Step 2

2. Heat oil on low heat, add 1 clove of garlic (finely chopped). Fry for 2 mins then add the fish cast off 'waste' from above, the large prawn heads & tails etc. Fry for 3 mins as you crush the shells, heads & tails etc in the pan. Add fish stock and simmer gently for 30mins. Strain & set aside the newly cooked stock.

Step 3

3. Heat oil in the same (now empty) pan, on high heat. Brown the white fish (remove from pan). Cook the large prawns and remove from the pan.

Step 4

4. Add oil, gently cook garlic and onions until soft and then add paprika and cook for 1 min. Add tomatoes and wine, simmer for 10 mins. Add the squid, stir. Add the rice, mix in.

Step 5

5. Add half of stock, add saffron. Simmer and taste ongoing for seasoning and the texture of the rice.

Step 6

6. Add the fish in (1) and the peas or additional ingredients depending on cooking requirements and time to cook rice. Add stock when needed. Season and serve when ready.