Spanish Paella

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Spanish Paella

Ingredients 

900ml of fish stock

2 tbsp of olive oil

1 onion, peeled and finely diced

3 garlic cloves, peeled and crushed

1 sprig of fresh thyme

1 bay leaf

400g of risotto rice

100ml of white wine

1 pinch of saffron

100g of prawns

100g of mussels      

4 scallops, sliced

75g of peas, cooked

1 tbsp of chopped coriander

1 tbsp of finely chopped tarragon

1 tbsp of chopped chervil

1 tbsp of chopped dill

50g of grated Parmesan

freshly ground black pepper

50g of butter

Method

Heat the fish stock in a pan and keep warm

In a paella pan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, until the onion is soft and translucent

Add the rice to the pan and with a wooden spoon, mix the rice into the onions, making sure the rice is coated.

After a few minutes, add the white wine followed by a ladleful of stock, then the saffron and begin to stir.

Make sure the rice has fully absorbed the stock before you add another ladle.

Continue adding stock until the rice is tender and cooked through

Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs.

Stir with care, as you want to just warm the seafood and gently cook the scallops

Finish with some grated Parmesan and season with salt and pepper. 

Products Used 

MASTER CLASS NON-STICK HEAVY DUTY 18CM SAUCEPAN

WORLD OF FLAVOURS MEDITERRANEAN 46CM PAELLA PAN

KITCHEN CRAFT STAINLESS STEEL GRAVY LADLE

MASTER CLASS DELUXE STAINLESS STEEL ROTARY CHEESE GRATER