Seafood Paella

 

  • 1 large onion, finely chopped
  • 5 tablespoons olive oil
  • 2 garlic cloves, crushed to a paste or finely chopped
  • 2 tomatoes, peeled and chopped
  • 1/2 teaspoon sugar
  • Salt
  • 1 teaspoon sweet paprika
  • A good pinch of saffron threads
  • 4 cleaned small squid,
  • 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio
  • 3 cups fish or chicken stock, plus more if needed
  • 1 cup dry white wine
  • 12 jumbo prawns2 cod fillets cut into bite size piece

 

  1. 1.Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to colour, add the tomatoes. Add the sugar, salt to taste, paprika, and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated.
  2. 2.Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste. Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the prawns and cod on top after 10 minutes and turn them. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.

 

RSS
Follow by Email
Facebook
Google+
http://www.foodrecipesforyou.co.uk/seafood-paella/
Twitter
Pinterest