How to make seafood paella recipe

Felicity Cloakes masterclass It may not be the traditional Valencian style, but follow these steps for a surefire crowdpleaser

Confirmed as Spain’s best-loved contribution to world cuisine by its elevation to the emoji canon in 2016, the subsequent controversy over the virtual paella’s ingredients sums up the fierce pride Valencianos take in their famous rice dish. Although in time, prawns and peas were replaced for the original chicken and beans, in truth, as chef Llorenc Millo sets it,” Paella has as many recipes as there are villages, and nearly as many as there are cooks .” This seafood one is mine.

Seafood paella

Prep < strong> 15 min
Cook < strong> 1 hr 20 min ( inc stock and rest)
Serves < strong> 2-4, depending on hunger

1 big pinch saffron
4 raw, unshelled tiger prawns
90 ml olive oil
3 garlic cloves , peeled and finely chopped
500 ml good-quality fish stock
150 g sustainably sourced monkfish
1 onion , peeled and finely diced
1 tsp smoked paprika
200 g chopped tomatoes
50 ml dry white wine
150 g newborn squid , cut into thick rings
200 g calasparra, bomba or other short-grain rice
150 g podded broad beans , fresh or frozen, or sliced athlete beans
150 g mussels , scrubbed
1 handful chopped flat-leaf parsley
1/2 lemon , cut into wedges

1 Start the stock

Put the saffron in a small bowl with a tablespoon of hot water and leave to soak. Shell the prawns and set the flesh back in the refrigerator while you use the shells to make a stock. Heat a tablespoon of olive oil in a large pan over a medium-low flame, then fry a clove of chopped garlic for a couple of minutes.

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1 First make a prawn stock: perspiration chopped garlic in petroleum, then fry the prawn shells before adding fish stock. Photograph: Dan Matthews/ The Guardian. Food styling: Jack Sargeson

2 Strain and keep warm

Add the prawn heads and tails to the pan and cook, stirring to break them up, for about three minutes, until well coloured, then pour in the fish stock, turn up the hot a little and bring to simply below a simmer. Simmer gently for 30 minutes, then strain the stocks, discard the shells, return the liquid to the pan and season to taste. Keep warm.

Fry
2 Fry the prawn shells with the garlic before simmer with the stocks. Photograph: Dan Matthews for the Guardian

3 Fry the fish

Pour the remaining oil into a 26 cm paella pan( easily available online) or a wide, thin-based pan of approximately the same size and set over a medium-high heat. Once hot, cut the monkfish into chunks and fry, turning regularly, until lightly golden, then scoop out with a slotted spoonful, leaving as much oil in the pan as possible, and set aside.

4 Start the paella

Turn down the hot to medium-low, then fry the onion and the rest of the garlic, stirring often, until the onion is soft and golden; take care the garlic doesn’t burn. Stir in the paprika and cook for a minute or so until fragrant, then add the tomatoes and wine to the pan.

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4 Start the paella by sauteing the onion and garlic. Add paprika, cook for a minute, then add the tomatoes and wine. Photograph: Dan Matthews for the Guardian

5 Add the squid, veg and rice

Turn up the heat, add the wine and bring to a simmer. Bubble vigorously for 10 minutes, until somewhat reduced, then add the squid, rice and broad beans( there’s no need to shell the beans unless you have a real aversion to the outer scalps ). Stir well until all the grains are coated with liquid and the rice sits in an even layer.

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5 Reduce the wine, then add the rice, squid and broad beans, and stir until well coated Photograph: Dan Matthews for the Guardian

6 Add the stocks and seafood

Pour in 400 ml of the warm prawn stock plus the saffron and its soak water. Stir, bring to a boil and simmer for 10 minutes without any further stirring, then arrange the monkfish, mussels and peeled prawn on top of the rice, pushing them down well into it but otherwise leaving it undisturbed.

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