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Seafood Paella with Lemon and Herbs

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Serves: 4-6
1/2 tsp saffron threads
2 tbsp hot water
150g / 5 1/2 oz cod fillet, skinned and rinsed under cold running water
1.2litres / 2 pints simmering fish stock
12 large raw prawns, peeled and deveined
450g / 1 Ib raw squid, cleaned and cut into rings or bite-siled pieces(or use the same quantity of shucked scallops)
3 tbsp olive oil
1 large red onion, chopped
2 garlic cloves. crushed
1 small fresh red chilli, deseeded and minced
225g / 8 oz tomatoes, peeled and cut into wedges
375g / 13 oz medium-gram paella rice
1 tbsp chopped fresh parsley
2 tsp chopped fresh dill
salt and pepper
1 lemon, cut into halves, to serve

Put the saffron threads and water in a small bowl to infuse for a few minutes.

Add the cod to the saucepan of simmering stock and cook for 5 minutes, then transfer to a colander, rinse under cold running water and drain. Add the prawns and squid to the stock and cook for 2 minutes. Cut the cod into chunks, then transfer with the other seafood to a bowl and set aside. Let the stock simmer.

Heat the oil in a paella pan and stir in the onion over a medium heat until softened. Add the garlic, chilli and saffron and its soaking liquid and cook, stirring, for 1 minute. Add the tomato wedges and cook, stirring, for 2 minutes. Add the rice and herbs and cook, stirring, for 1 minute. Add most of the stock and bring to the boil. Simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice and when adding ingredients. Season and cook for 10 minutes, until the rice is almost cooked. Add more stock if necessary. Add the seafood and cook for 2 minutes.

When all the liquid has been absorbed and you detect a faint toasty aroma coming from the rice, remove from the heat immediately. Cover with foil and stand for 5 minutes. Serve with the lemon halves.

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