Seafood paella

Friday - - Food Special -

Prep time: 15 mins Cook­ing time: 40 mins Serves 4 4 tbsp ex­tra-vir­gin olive oil 200g ex­tra-large prawns in shells 100g squid, cleaned and cut into small pieces or rings 1 tbsp smoked pa­prika 4 medium toma­toes, finely chopped 3 gar­lic cloves, minced 1 red pep­per, chopped 1 small onion, finely chopped 5 saf­fron threads, crushed and soaked in 4 tbsp hot wa­ter for 15 mins 1 litre chicken stock 250g short-grain rice 250g clams or mus­sels, cleaned

1Heat olive oil in a medi­um­size pan over medium-high heat. Add prawns, lightly salt, and cook, turn­ing oc­ca­sion­ally, un­til golden brown, for about 5 mins. Set aside.

2Add squid, pa­prika, toma­toes, gar­lic, red pep­per and onion to the pan and cook, stir­ring of­ten, for about 6 mins or un­til onion is soft. 3Add

saf­fron, wa­ter and chicken stock. Sea­son and bring to a boil. Sprin­kle in rice, dis­tribut­ing evenly with a spoon, and cook, with­out stir­ring, for 10 to 12 mins or un­til rice has ab­sorbed most of the liq­uid.

4Re­duce heat to low, add prawns, and clams or mus­sels. Cook, with­out stir­ring, for 5 to 10 mins or un­til clams or mus­sels have opened.

5Re­move pan from heat, cover with foil, and let it sit for 5 mins be­fore serv­ing. Serve warm.

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