Classic seafood paella recipe.
Ingredients (Serves 4):
3 tbsp olive oil
1 small onion, finely chopped
1 small fennel bulb, trimmed and finely chopped
3 garlic cloves, chopped
1½ tsp smoked paprika
300 g (10½ oz) paella rice
125 ml (4fl oz) dry white wine
A large pinch of saffron, soaked in a splash of boiling water
1 ltr (1¾ pts) chicken or veg stock
1 squid, cleaned and sliced
8-12 large prawns
400 g (14oz) mix of clams and mussels, cleaned
A handful of parsley, chopped
Lemon wedges to serve
Direction:
Heat 2 tbsp of the oil in a roomy, shallow sided or paella pan and sauté the onion and fennel until softened. Stir in the garlic and paprika.
Add the paella rice, stirring to coat in all the flavors, then pour in the white wine, letting it bubble down. Add the saffron to the stock. Stir well and pour over the rice. Allow to cook gently without stirring.
Meanwhile, in a separate pan, sauté the squid and prawns in 1 tbsp oil for 2-3 minutes until lightly golden. After the rice has been cooking for 20 minutes add the prawns and squid, then the mussels and clams. Cover and cook for another 6-8 minutes until all is cooked through and the shellfish have opened. Sprinkle over chopped parsley and serve with lemon wedges for squeezing over.
