Seafood Paella Recipe
Authentic and Classic
Seafood Paella
Recipe
- David pays homage to the Great National Dish of Spain, the Greatest
Mediterranean Rice, Fish and Shellfish Dish. There are hundreds
of versions, from: Alicante, Murcia, Malaga and Cadiz - to Barcelona
and of course, most famous of all Valencia.
We have tried to capture something of the spirit
of
Spain in this version - try it yourself - you won't be dissapointed.
And don't be put off by the number of Ingredients - it's really quite
simple
and the Results make the effort Worthwhile.
It should be the culmination of a whole day of
relaxation, drinking, talking and Eating. A labour of love, to be
presented with a flourish.
Great Seafood Paella - Easy
when you
know how.
Great Mediterranean Posters.
Seafood
Paella
Recipe
Ingredients for Four People
- 1 Plump Chicken Breast -
Skined and Boned
- 4 ozs. Chorizo - Chopped
- 1lb. Medium Prawns
- 2 Small Squid "Calamares"
- 12 ozs. Monkfish Fillet in
Bitesize pieces
- 12 Fresh Mussels
- 1 Small onion Coarsly Chopped
- 1 Red Pepper cut into 1" Dice
- 1/2 a Cup of peas
- 1/4 lb. of Mushrooms
Chopped
- 3 Cloves of Garlic Finely
Chopped
- 2 Cups of Paella
Rice
- 1 Quart of Fish and
Shellfish Stock
- 12 Threads of Saffron
- 2 Lemons cut in quarters
lengthwise
- 1 Bunch of Parsley
- Salt and Black Pepper
- Extra Virgen Olive Oil
- A 13" Traditional paella Pan or "Paellera"
A happy
Customer - Marjory enjoys a Great Feast at our:
Periana
Gastro Guesthouse
Seafood
Paella
Recipe Method
- Cut the Chicken up into 1" Dice
- Cut the Squid into Bitesize pieces
- Cook the Mussels in a little water until they
open
(discard any that don't open)
Take off the half shell and reserve the mussels - Add any liquid to
your Stock
- Leave the Shells on Eight of the Prawns and
shell the
Rest
- OK - Add 2-3 Tablespoons of the olive Oil to
your
Paella Pan
- Now - on a high heat - fry the onions -
Mushrooms and
Red Pepper with the Chicken Pieces and Squid - stirring frequently for
about five minutes, You want them to color but not burn.
- Reduce the heat to low and add the garlic and
Chorizo- stirring for two minutes.
- Then the Rice - which you stir for a couple of
minutes until it begins to turn opaque
Add a little more Oil if it looks too dry
- Remove from the heat and boil up the stock with
the
Saffron for about ten minutes
- Now - replace the Pan on a high heat - add half
the
stock and give it a final stir.
- Arrange the Fish and Prawns in the liquid with
the
Shell on Prawns on top
- Let the liquid reduce (don't stir it again) -
and add
the rest of the stock
- Let the liquid reduce until there is almost
none left
and then remove from the heat.
- Arrange the Mussels around the Rim of your
paellera
- Cover the Pan with a clean cloth and leave for
ten
minutes or so, until the rice has absorbed all the liquid.
- Cut the Lemons in Quarters Lengthwise and
arrange
around the rim
- Now - chop some parsley and sprinkle liberally
on top
of your Paella
Buen Proveche
Magnifico!
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