Paella next

Paella next
Summary Not available
Total time : 1 hr 15 mins
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Paella next

Summary Not available
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Spanish
Keyword: 60-90 min, Birthday Party, Rice, Seafood
Person: 4
Calories: 572kcal

Materials

  • 3 tbsp olive oil
  • 10 shells heads removed and kept
  • parsley leaves roughly chopped
  • 100 ml white wine
  • 500 g mussels
  • 1 tsp saffron
  • 150 g cooking chorizo cut into chunks
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 medium squid cleaned and cut into rings with tentacles intact
  • 2 ripe tomatoes roughly chopped
  • 250 g paella rice
  • 100 g peas defrosted
  • 1 lemon finely zested then cut into wedges
  • 1 tsp sea salt

Instructions

  • Heat 1 tbsp of the oil in a wide, shallow pan
  • Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher
  • Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook
  • Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open
  • Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron
  • Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir
  • Pick the mussels out from the colander, then set aside
  • Wipe out the pan and add the rest of the olive oil
  • Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened
  • Add the squid and turn over until it turns white
  • Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil
  • Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins
  • Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid
  • Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through
  • Stir through the mussels and broad beans or peas
  • Taste the rice – if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it’s too soupy, then increase the heat to cook off the last of the stock
  • Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes
  • Scatter over the parsley leaves and lemon zest, then season with smoked salt if you like
  • Stir everything once, then serve straight from the pan, with lemon wedges on the side

Notes

No extra notes

Nutrition

Calories: 572kcal | Carbohydrates: 65g | Protein: 24g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1340mg | Potassium: 600mg | Fiber: 4g | Sugar: 5g | Vitamin A: 946IU | Vitamin C: 41mg | Calcium: 88mg | Iron: 5mg
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