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Midweek Feast- Seafood Paella

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JOHN TORODE
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This dish captures the fresh and crisp Mediterranean flavours of paella. I recommend having a crisp pinot grigio or a chardonnay to bring out the tones and compliment this scrumptious seafood dish.

Watch the video below to find out how to make quick and tasty paella once you've got all the ingredients together to make this delicious recipe...

Paella with Prawns and Squid

Ingredients

2 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
½ tsp cayenne pepper or chilli powder
2 large tomatoes, skinned and chopped
110g can butter beans, or fresh broad beans
200g flat green beans or runner beans, cut into 5cm pieces
a large pinch of saffron strands, crushed in a mortar, or ½ tsp ground turmeric
700ml hot fish stock
450g Spanish paella or Italian risotto rice
For the seafood
2 tbsp olive oil
1 onion, finely sliced
3 cloves garlic, finely sliced
450g cod fillet, cut into cubes about 3 cm square
3 large tomatoes, skinned and chopped
½ tsp cayenne pepper or chilli powder
a large pinch of saffron strands, crushed in a mortar
420ml (2 cups) hot fish stock or water
225g mussels, cleaned
225g squid clean and sliced into rings
450g uncooked king prawns/jumbo shrimps with or without heads cleaned but not shelled
Sea salt and freshly ground black pepper

Method
Start with the rice. Heat the oil in the paella pan or casserole and fry the onion and garlic, stirring all the time, for 2-3 minutes. Add the remaining ingredients, except the rice itself. Stir, bring to the boil and simmer for 2 minutes, then bring the liquid full to a boil and add the rice. Stir everything well together, lower the heat, partially cover the pan, and continue to simmer for 10-15 minutes.

While the rice is cooking, cook the seafood. Heat the oil in a large casserole or frying pan and fry the onion and garlic for 1 minute. Add the cod cubes and fry them for 2 minutes. Then add the tomatoes and spices, with the salt and pepper and the stock or hot water. Bring the whole thing to a boil and add the mussels. Let them cook for 2 minutes, and then add the rest of the seafood to cook for 3 minutes only.

Uncover the rice and check that it's cooked. Cover and continue to cook for a further 5 minutes if not. Adjust the seasoning of the seafood, and arrange it all on top of the cooked rice in the paella pan or casserole. Serve immediately.

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