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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

SEAFOOD PAELLA

Try our fish and seafood paella with monkfish, squid, prawns and mussels
READY IN

1.5 hours

COOKING TIME

1 hours

PREP TIME

30 minutes

SERVES

4 people

ingredients

  • 4 person paella pan
IN STOCK
  • 300g monkfish (net), or hake (or another firm white fish such as cod), skin removed and cut into cubes
  • 200g squid (net), cut into small pieces
  • 1/2 kilo mussels in their shells, scrubbed
  • 8 large raw prawns in their shells
  • 950ml El Navarrico fish stock fumet
OUT OF STOCK
  • 1 tsp sea salt
  • 80ml water
  • 24 strands of Brindisa saffron, ground (or chopped as finely as possible)
IN STOCK
  • 5 Tbsps Brindisa Arbequina olive oil
IN STOCK
  • 1 onion, chopped
  • 3 garlic cloves, peeled and sliced
  • 2 tomatoes, finely chopped
  • 1 tsp La Chinata sweet paprika
IN STOCK
  • Several grinds of black pepper
  • 400g Calasparra rice
IN STOCK
  • 6 El Navarrico Piquillo peppers, cut into strips
IN STOCK
  • 1 lemon, cut into 8 wedges

METHOD

  1. Sprinkle the white fish all over with the sea salt and let sit for 10 minutes. In a medium saucepan gently warm the fish stock, water and saffron to just under a simmer; cover the pan.
  2. Heat the olive oil in the paella pan over medium heat using your largest burner; quickly sauté the white fish and remove.
  3. Soften the onions and garlic; add the tomatoes, and cook for a few minutes to reduce and thicken; stir in the paprika and black pepper; stir in the squid, coating well.
  4. Add the warmed stock and bring to the boil; stir in the rice, coating well - then do not stir the rice again.
  5. Bring the pan to a gently rolling boil and cook for about 5 minutes; add the white fish - pressing gently into the rice and stock; taste for salt (remembering that the stock will continue to concentrate).
  6. Continue to boil until the rice is no longer soupy then reduce the heat to low; arrange the mussels (hinge side down), prawns and pepper strips over the rice, pressing in gently. Continue to cook until the liquid is absorbed, 10-15 minutes.
  7. Removed from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with lemon wedges and take to the table.

ingredients

  • 4 person paella pan
IN STOCK
  • 300g monkfish (net), or hake (or another firm white fish such as cod), skin removed and cut into cubes
  • 200g squid (net), cut into small pieces
  • 1/2 kilo mussels in their shells, scrubbed
  • 8 large raw prawns in their shells
  • 950ml El Navarrico fish stock fumet
OUT OF STOCK
  • 1 tsp sea salt
  • 80ml water
  • 24 strands of Brindisa saffron, ground (or chopped as finely as possible)
IN STOCK
  • 5 Tbsps Brindisa Arbequina olive oil
IN STOCK
  • 1 onion, chopped
  • 3 garlic cloves, peeled and sliced
  • 2 tomatoes, finely chopped
  • 1 tsp La Chinata sweet paprika
IN STOCK
  • Several grinds of black pepper
  • 400g Calasparra rice
IN STOCK
  • 6 El Navarrico Piquillo peppers, cut into strips
IN STOCK
  • 1 lemon, cut into 8 wedges
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