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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
IN 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
IN 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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