With last weekend hitting summer temperatures, Clem and Paulo invited us to a chilled break in the French country side. On Sunday Paulo cooked a beautiful seafood Paella to feed the hungry men that went hunting in the wild that morning and for the lazy ones that had been chilling by the pool.
The Paella was packed with flavours, from locally picked tomatoes to fresh seafood and herbs. The giant prawns were yummy, very moist and juicy. The chorizo also added an extra kick.
Thanks for such a lovely lunch guys , it was great !!!
Paulinho’s “Para ela!” Sea food Paella recipe
ReplyDeleteIngredients for 10 Persons
• 4 medium ripe chopped tomatoes
• 200 grs. green bean
• 300 grs. Green Peas
• 1 level teaspoon of saffron
• 1 level teaspoon of paprika
• 700g of Spanish rice
• hot water or ( even better chicken broth)
• 2 large onion, finely chopped
• 8 cloves garlic, finely chopped
• Chopped Parley
• Squid
• 400g cooked and peeled king prawns
• Tiger Prawns with and without shells (with shells for decorate)
• 300g monkfish fish /Haddock/Sea bass/ Cod/ preferably firm and boneless fillets.
• Mussels washed/clean
• 6 Langoustine (for the look)
First, heat the olive oil in your pan and fry the onion for 2-3 minutes, until starting to soften. Stir in the garlic, when it is hot enough; add the squid and tiger prawns fry lightly for 1 minute. Then make a clearance in the middle of the paella pans and fry the fish until lightly browned. Then add the tomatoes part of the chopped parleys, paprika and saffron stirring gently and immediately adding the hot water or broth until it is almost to the top of the paella pans edge. To add the rice make sure all the ingredients are flat on the bottom of the pan covered by water or chicken broth add the rice as a cross above the water level then add the peas and green beans between the cross then spread the rice around evenly until is covered by the water. Add the mussels and king prawns sinking in half way into the rice allowing cooking for 10/20 minutes. Once the rice is cooked and the mussels are opened ready just sprinkle the parley and it’s ready to be serve!
Xxx