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Authentic Spanish Paella.

A good Authentic Spanish seafood Paella, cod can be used for this recipe but again i prefer monkfish.

25 medium Mussels (shell on)
12 Tiger Prawns shell on or off is fine!
400g Monkfish
50ml white wine
500-600ml fish stock
400g Squids tubes
1/4 teaspoon thread saffron
2 tablespoons chopped flat leaf parsley
1 tablespoon fresh thyme leaves
2 teaspoons sweet paprika
4 cloves garlic finely chopped or grated
40ml cup extra virgin olive oil
1 medium onion finely diced
2 sweet peppers
1 vine ripened tomato
400g Arborio short-grain rice
Sea salt

- Firstly make sure that all the mussels are closed or that they close when you gently press the shells together. Discard all open mussels. Cook in a small pan for three minutes with white wine and splash of lemon juice.

- Remove the mussels and reserve the cooking liquor for later.

- Now place stock and cooking liquor in a pan together bring to the boil with Saffron and Thyme. Simmer for 10 minutes. Wash the Monkfish and cut it in 1/4" cubes. Sprinkle the monkfish, squid and shrimp all over with salt and pepper.

- Heat a large frying pan with the oil, add the onion diced peppers and garlic, gently cook the onion until soft. Add rice and tomato diced into the pan stirring constantly, cook for about 2Min's.

- transfer to an oven proof dish add fish and shellfish to the top of the rice mixture and cover with the boiling stock. Add paprika and stir.

- Place in preheated oven and cook for 25-30 minutes or until almost all the liquid is absorbed.

- stir in chopped parsley and serve.