This gorgeous Seafood paella has been shared with us from long-time Milly's supplier and Chair & founding Trustee of The Garden to Table Trust Catherine Bell.
4 tablespoons olive oil
1 large red onion, cut into 2.5 cm pieces
5 cloves garlic, finely chopped
1 x 440 g tin brushed Italian tomatoes, drained
OR 2 large ripe tomatoes, grated so the skin is left behind
5 cups hot chicken or fish stock
pinch of saffron threads
2 roasted red capsicums (fresh or from a jar), skin removed and flesh cut into strips
2 ½ cups Calasparra or Bomba rice (do not wash)
1-2 teaspoons sweet smoked paprika
12 large raw prawns
24 small mussels and/or cockles, scrubbed clean
250 grams of a firm white fish, such as monkfish, cut into large chunks
flat-leaf parsley and lemon wedges for garnish.
METHODHeat the oil in a 36cm paella pan over a medium heat. Toss in the onion and garlic and cook, stirring often, until the onion is soft and translucent. Add the tomatoes, stock and saffron.
Bring to the boil and reduce the heat to a gentle simmer. Sprinkle in the rice, add the paprika and stir. Place the prawns and capsicums on top. At this point you can also add other vegetables*.
Simmer uncovered for approximately 20 minutes. (do not stir).
Test the rice and when almost done to your liking push the mussels into the rice and place the fish on top. Continue cooking until the rice is done and the mussels have opened. Remove the pan from the heat, cover loosely with paper or foil and stand in a warm place for 10 minutes. This is an important step as it allows any remaining liquid to be absorbed, resulting in the ‘dry’ rice that is typical of paella.
To serve: remove the foil and garnish with lemon wedges and chopped flat-leaf parsley. Place it in the centre of the table and let everyone help themselves. Serves 6
*Optional vegetables such as artichoke hearts, green beans, peas, broad beans or large Spanish butter beans can be added.
©copywrite Catherine Bell 2023
- Tags: mains