Recipe - Seafood Paella
Hafod’s Seafood Paella
We spent a long time travelling round Spain and enjoyed some of the best food, we've ever eaten along the way. A favourite of ours is always paella de marisco - seafood paella. The recipe below is our quick store cupboard version. You can always substitute the seafood mentioned if you can get hold of any langoustines, fresh mussels or some good hake. Don't forget to invite us round if you do!
Serves 4 - matches beautifully with our Moldbreaker Pilsner
You will need:
A deep non-stick frying pan at least 20cm diameter.
A silicone spatula or wooden spoon.
- 300g paella rice (75g per person)
- 1200ml stock (ideally fish or chicken stock - we use Vegetable Bouillon for store cupboards)
- 1 large or 2 small onions finely chopped
- 1 125ml glass white wine / 1 small glass of sherry (Tio Pepe for instance)
- 1 good pinch of saffron strands
- 2 cloves garlic finely chopped
- 1 tsp smoked paprika
- 4 good tomatoes (deskinned and deseeded) (You can use a tin of chopped tomatoes for speed here)
- 1 large roasted red pepper chopped into strips
- 250g of cooking chorizo cut into discs about 5mm thick
- Olive Oil
- Chopped Parsley
- 2 Lemon (juice of 1 and another quartered for serving)
- 250g mussel meat
- 250g squid rings
- 250g large prawns
* There are no hard and fast rules of what seafood to add, so you can adapt depending on what you have in and what you like to eat. A good blend could also include white fish chunks (hake is particularly nice), large shell-on prawns & mussels in shell.
- Put the pan on the heat and add the chorizo slices. Cook without oil to begin with, so the paprika in the sausage starts to ooze out. Keep moving the chorizo around so it doesn’t burn.
- After about 5 mins add the onions and garlic to the pan and coat them in the paprika oils you can add a little olive oil to help.
- Continue to cook down and soften the onion for another 5-10 mins, if you’re using a fresh red pepper add it now so it has longer to cook.
- Once the onion is soft, add the rice to the pan. Make sure you move the rice around to get it coated in the oil and then fry for 1-2 minutes.
- Add the white wine or sherry to de-glaze the pan and free the rice from sticking. Now add all the hot stock in one go.
- Add the tomatoes, saffron and smoked paprika to the pan and stir in well. Now bring the stock to the boil, then turn the heat down to a low-medium heat and leave the rice and stock mix to simmer. Try not to stir it!
- Cooking should take around 15 minutes. If you find the stock is going too fast, you can top it up with a little more. By leaving the mix to cook without stirring the bottom of the pan the rice will stick slightly to the bottom of the pan and roast, this adds to the flavour but you will have to be careful not to burn the whole thing.
- Whilst the rice is cooking is a great time to get your seafood prepped to add in towards the end.
- Depending on what seafood you’re using, the cooking times will vary here. Raw prawns need to be cooked until pink all the way through. shell on mussels must open once cooked or be discarded. The white fish will take between 5-8 minutes depending on the size pieces used.
- In the last 5 minutes of cooking time start to add the seafood you want to use. Once cooked through sprinkle in some chopped parsley and squeeze the juice of a lemon into the pan.
- Cover the whole pan and leave for 5 minutes.
- Using the wooden spoon or spatula stir the paella and break up any roasted rice from the bottom of the pan. Serve into shallow bowls (plates are fine) with a wedge of lemon on top.