Seafood paella with grilled shallots

INGREDIENTS

■ 5 echalion shallots – 3 peeled and halved, to griddle, and 2 finely chopped, for the rice ■ Olive oil, for cooking

■ 250g raw prawns

■ 125g raw calamari

■ 4 garlic cloves, finely chopped ■ 400g tin of tomatoes

■ 400g paella rice

■ 1 tsp smoked paprika

■ Salt and pepper to season ■ 950ml fish or chicken stock

■ 2 lemons

■ Flat leaf parsley, chopped 1

Peel and halve the 3 shallots. Preheat a griddle pan on a medium high heat with the olive oil, add the shallots and cook on each side for around 5 minutes.

2

Place a large deep pan, approximately 11-12in wide, over a high heat. Drizzle with olive oil and add the prawns and calamari. Sear for a few minutes until a little colour develops but the seafood isn’t fully cooked yet. Remove the seafood from the pan and set aside.

3

Put the same pan on a medium heat, add more olive oil and the 2 finely chopped shallots and garlic. Cook for around 6 minutes, until translucent.

4

Add tomatoes and cook for a few minutes until most of the liquid has evaporated.

5

Pour in the rice and smoked paprika. Stir to combine. Season with salt and pepper.

6

Pour in the stock, reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.

7

Tuck in the seafood and echalions, cover again, then cook for another 5-7 minutes until the seafood and rice are fully cooked.

8

Season to taste and serve with lemon wedges and chopped parsley.