Seafood paella
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook
Method
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Heat the oil and butter in a large non-stick frying pan.
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Add the saffron, onion, pepper and tomato and sweat for 3-4 minutes until the onions are soft.
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Add the rice, cockles, mussels, squid and wine and simmer for three minutes.
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Add the vegetable stock and simmer for five minutes or until the rice is tender.
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Stir through the chopped parsley and discard any cockles and mussels that have not opened during cooking.
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Pile onto a serving plate and garnish with lemon wedges and a sprig of parsley.
Ingredients
- 2 tbsp olive oil
- 15g/½oz butter
- pinch of saffron
- ½ onion, finely sliced
- 1 Romero pepper, seeds removed and finely sliced
- 1 tomato, diced
- 250g/9oz quick cook rice
- 100g/3½oz cockles
- 8 mussels, cleaned, beards removed (discard any that don't close tightly when tapped on a work surface)
- 4 baby squid, gutted and sliced
- 2 tbsp white wine
- 150ml/5fl oz vegetable stock
- 1 tbsp flatleaf parsley, chopped
- 1 sprig of flatleaf parsley
- 2-3 lemon wedges
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