Seafood Paella

The Wokingham Paper - - LEISURE - Gavin McArdell www.Cur­ Gavin McArdell www.Cur­

IT is in­ter­est­ing how some peo­ple get a bee in their bon­net about the word au­then­tic with food. This is a Paella recipe which makes no such claims.

If you fancy paella but lack the time to cook it then Sanpa in Denmark street of­fer a tra­di­tional Span­ish Paella.


Serves 4 peo­ple

300g Bomba Paella rice washed with plenty of fresh wa­ter

24 Live Mus­sels

8 Shell on king prawns or 24 Shell on standard prawns prefer­ably raw

24 fresh raw squid rings 2 Cook­ing Chorizo sausages 1 Whole onion diced

2 Cloves gar­lic grated

Good Pinch of saf­fron steeped in just enough hot boiled wa­ter

2 TBSP freshly grated good qual­ity parme­san cheese

1 Pint Hot Chicken stock prefer­ably home made

Large glass of white wine or there­abouts

4 TBSP Olive oil


Clean and re­move beards from the mus­sels. Dis­card any that do not shut when tapped with the blunt side of a knife. Place in a pan and cover with enough wine to cover most of them. Bring up to a boil then sim­mer un­til most of them have opened. Dis­card any that have not. Add the liq­uid to the stock and re­serve the mus­sels in the fridge.

Fry the chorizo sausages un­til cooked through. Al­low to cool then cut into thin slices.

Fry the onions in the oil in a large fry­ing or paella pan un­til translu­cent. Add the gar­lic for a fur­ther cou­ple of min­utes and stir well.

Put the rice and saf­fron in with the saf­fron wa­ter and stir fry for 2 min­utes.

Now add 1 to 2 la­dles at a time of the hot stock and cook the rice gen­tly un­til it is ei­ther soft or al dente as you pre­fer adding more stock as needed.

Add the prawns and turn up the heat to high.

At this point stop stir­ring the rice as you will now be try­ing to cre­ate tasty crust on the bot­tom of the rice.

Push the prawns down into the rice to cook through.

Once they are fully pink add the parme­san, chorizo, squid and cooked mus­sels for a few min­utes for the squid to cook and the mus­sels to warm through. This will just take a few min­utes.

Taste and sea­son as needed with salt and pep­per.

Serve on warmed plates with wedges of le­mon and.

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