Seafood
Authentic Paella
Learn how to prepare Authentic Paella with this simple recipe. Perfect for Seafood and ideal for Spanish lovers....
⏱️
15 Min Prep
🔥
36 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 3 tablespoons Olive Oil
- 10 Raw tiger prawns
- Bunch Parsley
- 100 ml Dry sherry
- 500g Mussels
- Pinch Saffron
- 150g Chorizo
- 1 chopped Onion
- 3 cloves Garlic
- 1 medium Squid
- 2 Tomato
- 250g Paella Rice
- 100g Broad Beans
- 1 Lemon Zest
Instructions
1
step 1
bring to temperature 1 tbsp of the fat in a wide, shallow skillet.
2
mix in the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
3
stream in over the sherry or wine and 300ml moisture, essence with seasoning and bubble gently for 10 mins to make a stock, mashing the prawn heads as they bring to temperature.
4
step 2
Scatter the mussels into the skillet, wrap the skillet loosely with a lid or tea towel, then put over a high bring to temperature for 3-4 mins until the mussels just open.
5
mix gently to release the mussel juices, then stream in the contents of the skillet into a colander set over a large mixing bowl containing the saffron.
6
Let the saffron steep in the stock – you will need 700ml in total, so top up with moisture if needed and give everything a good mix gently.
7
Pick the mussels out from the colander, then set aside.
8
step 3
Wipe out the skillet and mix in the rest of the olive fat.
9
Sizzle the chorizo until it releases its fat, then mix in the shallot and garlic and bring to temperature until softened.
10
mix in the squid and turn over until it turns white.
11
mix in the tomatoes and bring to temperature down for a minute, then stream in over most of the stock, give everything a good mix gently and bring to the bring to a bubble gently.
12
Scatter the rice over the stock, mix gently well once, then bring to a bubble gently vigorously for 5 mins.
13
Reduce the bring to temperature to the lowest setting and gently bubble gently for 10 mins without stirring until the rice has absorbed most of the liquid.
14
step 4
Tuck the prawn tails into the rice and bubble gently for 5 mins, turning them over until cooked through.
15
mix gently through the mussels and broad beans or peas.
16
non-honeyed profile the rice – if it is still a little raw but the skillet is arid, mix in a splash more stock and continue to bring to temperature; if it’s too soupy, then increase the bring to temperature to bring to temperature off the last of the stock.
17
step 5
Once the rice is just cooked, turn off the bring to temperature and wrap with a tea towel for a few moments.
18
Scatter over the parsley leaves and lemon zest, then essence with smoked seasoning if you like.
19
mix gently everything once, then enjoy straight from the skillet, with lemon wedges on the side.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
51 mins
51 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
36 minsTotal Time
51 minsMaster Chef
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