Fresh Seafood Paella

 
Paella is a traditional Spanish dish using a variety of things including rabbit, pork, sausage, chicken and snails mixed with a variety of seafoods. There are no one set of rules to what you add and in this one we are using 100% seafood. Try different shellfish, crayfish or smoked seafood to add another flavor.

Serves 6 people

Ingredients:

1 ½ cup Calasparra or Abborio rice
1 Small Onion
3 Tomatoes ( Ripe )
1 Red pepper
1 Green pepper
2 cloves Garlic
2 Tblsp Flat leaf parsley
Pinch Saffron thread
1/2 tsp Smoked paprika
4 cup Fish stock
4 Tblsp Olive oil
12 Whole prawns
500g Groper
3 Squid tubes cleaned and sliced into thick rings
1kg fresh Mussels (Cleaned and de-bearded)  
1kg fresh or frozen cockles
12 Whole Scampi or a single crayfish roughly cut shell and all

Method:

Stage 1
Make a Sofrito  ( Spanish onion and tomato sauce) by sautéing diced onions and garlic in 2 Tblsp of olive oil until glassy, blanch tomatoes and peel, grate flesh to make puree and add to onion mix with smoked paprika. Leave to reduce until it is a thick consistency much like jam. Approx 20 minute, set aside.

Stage 2
In Paella pan or large frying pan add 2 Tblsp olive oil, sauté peeled and de-veined prawns until a little under cooked ( this will give the pan a little more flavour to coat the rice), put to one side, add in peppers and saute for 3 minutes.

Stage 3
Add the rice to the pepper and coat all the grains, lightly toasting . Much like risotto slowly add boiling fish stock to the rice in the pan stirring all the time, add saffron, salt and Sofrito  and simmer for 15 minutes while stirring.

Stage 4
Add back the prawns with the squid and diced white fish, shellfish and scampi, evenly placing them around the pan. Cover and simmer for a further 10 minutes without stirring. Rest for a further few minutes and serve with parsley, coriander, lemon and limes.
 
Fish Stock

 2-1/2 cups cold water
1 onion, chopped
1 carrot, chopped
1 celery stalk with leaves, chopped
5 black peppercorns
2 sprigs parsley
1 bay leaf
1 sprig fresh thyme
3 whole cloves
strip lemon rind
500g Fish frames and trimmings
 
Method
Wash fish bones and add to pot with everything else. Simmer for 20 minutes (No longer).
Skim and strain. Note: do not use salmon or mackerel for stock as it is too strong.

Recipe supplied by Adrian Hill.

Click Below To Purchase:
Fresh Groper
Fresh Mussels
Clams
Scampi