recipes comes from The
Fish Society a UK business which supplies a great
variety of fish straight to your door. There is
no subscription or membership fee, you just pay
for what you order.
an introductory offer The Fish Society is giving
all visitors to Hub-UK
the chance to place an initial order for £55
or more and recieve a £10 discount. All
you need to do is enter the amount "10"
and the word "Hub" on the order form
- see diagram.
find out more about The Fish Society, see their
wide range or to place an order <click
are dozens of paella recipes. Our favourite one
to read was found on a cheap Spanish paellera
(paella pan) which included extensive instructions
on trying to make your spoon stand up in the mixture
to ascertain whether the 'consistancy is correct'
and recommended that 'this kind of rice should
always be cooked with fire-wood'. Here's a recipe
which we think everyone will be able to manage".
1/3 red pepper
1 small garlic clove, crushed
1 medium onion
2 tomatoes (or use tinned)
20ml olive oil
l/2 level tsp paprika
salt & pepper
1 glass dry white wine (or use water)
Spanish paella rice, saffron, clams, mussels,
king prawns, squid, monkfish, chorizo sausage
and chicken breast
paella pack, ideally overnight in fridge. Open
and drain. The clams (and mussels) will be open.
Rinse each clam individually under running water
to remove all grit, inspecting carefully to
check it has all gone. Season chicken and monkfish.
Chop onion and garlic finely. Deseed pepper
and chop into strips. Skin, deseed and chop
tomato. Soak saffron in 1/4 pt boiling water.
heat olive oil in large frying pan (or use two
pans). Brown chicken, remove.
onions until opaque. Stir in rice, garlic, paprika,
red pepper, tomatoes, saffron and its soaking
liquid. Bring to boil, reduce to simmer and
stir for 5 mins/until liquid absorbed.
further 1/4 pint boiling water, plus wine, squid,
monk, chicken, sausage. Keep to a simmer. It
must not boil.
clams, mussels and prawns. Cover with foil,
cook 4 mins. Uncover and stir. Cook further
4 mins. Ideally the mixture should be moist
but not runny. Cook a little longer if necessary,
bearing in mind that it would be better to have
a slightly runny mixture than to overcook the
fish! Serve with lemon wedges.
Add green beans or peas (at step 5), whitebait
(fried separately and added at last minute), or
snails (step 4).