BEACHSIDE PAELLA
Ready in 40 mins + standing Serves 10
¾ cup olive oil
2 onions, finely diced
3 large cloves garlic, finely chopped
2 red peppers, thinly sliced
150g chorizo, finely diced
20 threads saffron
½ cup hot water
6 cups water
6 large tomatoes, diced, or two 400g cans diced tomatoes in juice
1-1½ tsp smoked paprika
2 bay leaves
2 tsp salt
1 tsp ground black pepper
2 cups Calasparra or other Spanish rice
1kg mussels or cockles in shell
1kg firm white fish fillets, cut into chunks 12-18 large shell-on prawns or 4-6 paddle crabs, halved and cleaned (optional)
2 Tbsp sherry, to serve
2 Tbsp chopped parsley leaves, to serve
In a large paella pan or heavy frying pan, heat the oil and gently cook onions, garlic, red pepper and chorizo until onions are starting to soften (about 8 minutes). While onions are cooking, put saffron and the ½ cup hot water in a cup and leave to steep to draw out the colour. Stir into cooked onion mixture with the 6 cups water, tomatoes, smoked paprika, bay leaves, salt and pepper (it should taste very well seasoned). Bring to a simmer. Sprinkle rice evenly over the pan. Stir to combine, then bring to a rolling boil, stirring from time to time. Cover and cook over medium heat for 10 minutes, stirring now and then to prevent the base from catching. Add mussels or cockles, burying the hinged ends deeply into the rice around the edges of the dish. Loosen the rice in the middle of the dish and mix in the fish. Top with prawns or crabs, if using, cover and cook gently without stirring until the mussels are open, the prawns or crabs are cooked through and the liquid has been absorbed (about 5-10 minutes). Remove from heat and allow to sit, covered, for 10 minutes. To serve, drizzle with sherry and sprinkle with parsley.
Annabel says: The secret to cooking the perfect paella lies in building a flavoursome sauce base in which to cook the rice. It’s easy to scale this recipe up or down — just make sure the ratio is always one part rice to three parts water or broth. The following recipe is adapted from one given to me by professional paella-maker, Spanish chef Jose Luis.