Cuttlefish and Prawn Paella
recipe for Cuttlefish and Prawn Paella has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
A variation on Spanish paella.
for Cuttlefish and Prawn Paella
paella rice (full sack)
2 Red bell peppers
2 Green bell peppers
4 Cloves of Garlic (diced)
2 Large onions
6 Plum tomatoes
2 Whole cuttlefish (cut into squares) or large squid
500g Fresh prawns
2 Litres good fish stock
Salt & Pepper
to make Cuttlefish and Prawn Paella
the vegetables by dicing into small pieces, dice or
crush the garlic and fry together in the paella pan
using a splash of good olive oil. Cook for 5 minutes
on a high heat until the onions become translucent.
Turn down the heat then, using a ladle add the rice
counting each ladleful as you go - one kilo of rice
is roughly 7 ladles.
Stir the rice into the vegetables and continue to
cook until the rice begins to lose its colour.
Then add your stock, ladle in as with the rice, counting
as you go. You need two ladles of stock for every
one of rice. 14 ladles should be sufficient.
At this point the paella does not need to be stirred
any more. Lower the heat and add the cuttlefish/squid
pieces, spread evenly over the paella.
Push the cuttlefish pieces down into the rice so that
they are partially covered.
Arrange the prawns over the top of the paella.
At this stage cover the whole pan in tinfoil and leave
the paella to cook for 10 minutes. (This method also
cooks the prawns on top.)
the foil and serve.
using prawns in your paella they can either be peeled
or left whole. An impressive paella always usually
has an artistic appearance dressed, in this case,
with fresh seafood. Not everyone likes peeling prawns
so leave half for presentation and pre peel the remaining
half to mix in with the other seafood.
with permission of Orce