Paella
INGREDIENTS
1/2 tsp salt
1/2 cup dry white wine or dry Sherry
1/4 cup olive oil
350g baby squid, rinsed
500g firm white fish fillets, diced into 3cm pieces
6-12 green prawns
6-10 baby-sized green mussels in shell
1 large or 2 medium sized onions, peeled and chopped
1 1/2 cups chopped green and/or red peppers
4 large juicy cloves garlic, peeled and minced
2 tsp paprika
3 large juicy tomatoes, peeled and finely chopped
3 cups short grain rice
5 1/2 cups fish stock
1 roasted red pepper, finely sliced (optional)
chopped parsley to garnish
METHOD
1. Stir the saffron and salt into the wine or sherry and set aside.
2. Heat the oil in a paella pan or large wide frying pan until hot. Add the fish pieces and cook only until the fish turns just white. Transfer to a plate, cover, set aside in a cool place.
3. Add the onions, peppers and garlic to the pan and cook 3-4 minutes.
4. Add the paprika, tomatoes, rice and bayleaf and turn to coat the rice in the mixture.
5. Pour the fish stock and wine over the rice. Stir to even out the ingredients and simmer uncovered for 5 minutes.
6. Stir in all the seafood.
7. Transfer to a 190 degrees Celsius oven for 10 minutes. Cover with foil and stand on top of the stove for 10 minutes before serving. Garnished with the red peppers if using and chopped parsley.
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