Paella
A vibrant Spanish classic packed with tiger prawns, mussels, squid, and chorizo, all brought together with saffron-infused rice. Rich in flavour and perfect for sharing straight from the pan.
Ingredients
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Paella Riceβ 250 g π§ 312.5 ml π₯ 1β cup
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Chorizoβ 150 g 2Β½ pcs
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Olive Oilβ 40.8 g π§ 44.4 ml π₯ 3 tbsp
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Squidβ 100 g 1β pcs
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Broad Beansβ 100 g 1ΒΌ pcs
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Raw tiger prawnsβ 70 g π€ 10 pcs
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Onionβ 150 g π§ 1 pcs
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Tomatoβ 240 g 2 pcs
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Garlicβ 15 g π§ 3 pcs
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Parsleyβ 25 g 1 pcs
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Lemon Zestβ 3 g 1 pcs
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Saffronβ 0.1 g π§ 0.2 ml π₯ 0 tsp
Also in this recipe
- Dry sherry 100 ml
- Mussels 500 g
Total nutrition
2159 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 ml of the olive oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over 100 ml dry sherry and 300 ml water, season with salt, and simmer for 10 minutes to build a stock, continuing to mash the prawn heads as they cook.
- Scatter the 500 g mussels into the pan and cover loosely with a lid or tea towel. Place over a high heat for 3β4 minutes until the mussels just open. Stir to release their juices, then pour the contents of the pan into a colander set over a large bowl containing a pinch of saffron. Allow the saffron to steep in the stock β you will need 700 ml in total, so top up with water if needed and stir well. Pick the mussels out from the colander and set aside.
- Wipe out the pan and add the remaining 30 ml olive oil. Sizzle the 150 g chorizo until it releases its oil, then add the chopped onion and 3 garlic cloves and cook until softened. Add the squid and turn until it turns white. Add the 2 tomatoes and cook down for a minute, then pour over most of the saffron stock, stir well, and bring to the boil. Scatter in the 250 g paella rice, stir once, then boil vigorously for 5 minutes. Reduce the heat to the lowest setting and gently simmer for 10 minutes without stirring, until the rice has absorbed most of the liquid.
- Tuck the prawn tails into the rice and simmer for 5 minutes, turning them until cooked through. Stir in the mussels and 100 g broad beans. Taste the rice β if it is still slightly raw but the pan is dry, add a splash more stock and continue cooking; if it is too soupy, increase the heat to cook off the remaining liquid.
- Once the rice is just cooked, turn off the heat and cover the pan with a tea towel for a few minutes. Scatter over the parsley leaves and the zest of 1 lemon, then season with smoked salt if you like. Stir once and serve straight from the pan with lemon wedges on the side.
Source:
TheMealDB
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