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Recipe for :

Paella
 

This 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.

As 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.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"There 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".

Ingredients

1 paella pack*
1/3 red pepper
1 small garlic clove, crushed
1 lemon
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)

*contains Spanish paella rice, saffron, clams, mussels, king prawns, squid, monkfish, chorizo sausage and chicken breast

Method
  • Defrost 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.
  • Gently heat olive oil in large frying pan (or use two pans). Brown chicken, remove.
  • Cook 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.
  • Add further 1/4 pint boiling water, plus wine, squid, monk, chicken, sausage. Keep to a simmer. It must not boil.
  • Add 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.

Variations:
Add green beans or peas (at step 5), whitebait (fried separately and added at last minute), or snails (step 4).

Serves 2

The Fish Society

 
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