Southern paella
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
From Saturday Kitchen
This stunning one-pot dish makes a great main meal for a relaxed family gathering, served with your favourite Spanish wine.
Method
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Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes.
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Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half.
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Add the hake and baby squid and stir.
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Tip in the rice, stir and add the stock and saffron.
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Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed.
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Add the prawns, mussels and clams and cook for 3-4 minutes.
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Stir in the peas and lemon juice and season with salt and pepper.
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To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil.
Ingredients
For the southern paella
- 3 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 red pepper, finely diced
- 4 ripe tomatoes, chopped
- 2 sprigs fresh thyme
- 2 tsp smoked paprika
- 175ml/6fl oz white wine
- 500g/1lb 2oz hake, cubed
- 300g/10½oz baby squid, sliced
- 400g/14oz paella rice
- 1.5 litre/2½ pints fish stock
- 1 tsp saffron strands
- 12 prawns, head removed shell and tail on
- 300g/10½oz mussels
- 350g/12oz clams
- 150g/5½oz peas
- 2 lemons, 1 juiced and 1 sliced
To serve
- 2 tbsp chopped flatleaf parsley
- 2 tbsp extra virgin olive oil
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