Seafood Paella with Grilled Shallots

Course: main Cook: 30 mins

Serves: 6

Prep: 10 mins

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

250 g raw prawns

125 g raw calamari 4 cloves garlic, chopped finely

1 x 400 g tin of chopped tomatoes

400 g (14 oz) paella rice 1 tsp smoked paprika Salt and freshly ground black pepper, to taste 950 ml (1 pt 13½ fl oz) fish or chicken stock

To Serve: lemon wedges; chopped flat leaf parsley.

1 Pre-heat a griddle pan on a medium high heat with the olive oil, add the halved shallots and cook on each side for around 5 minutes – until beginning to soften and char marks appear.

2 Place a large deep pan, approximately 28-30 cm (11-12 in) wide, over a high heat. Drizzle with olive oil and add the prawns and calamari.

Sear for a couple of 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 some more olive oil and the 2 finely chopped shallots and garlic. Cook for around 6 minutes, until translucent.

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

5 Pour in the rice and smoked paprika and stir to combine. Season.

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

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

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