A good recipe for this traditional Spanish rice dish from ” The Food of Spain” by Claudia Roden.
Ingredients
- 1 large onion finely chopped
- 5 tbsp olive oil
- 2 garlic cloves peeled and crushed
- 2 tomatoes peeled and chopped
- 1 tsp each sugar and salt
- 1 tsp sweet paprika
- a good pinch saffron threads
- 4 small squid cleaned, bodies sliced and tentacles left whole
- 400 g Spanish risotto rice
- 750 ml fish or chicken stock plus more if needed
- 250 ml dry white wine
- 12 in raw king prawnstheir shells
- 16 mussels or clams cleaned
Servings:
Instructions
- Fry the onion in the oil in a 40cm paella pan over a low heat until soft, stirring often. Stir in the garlic, and before it begins to colour add the tomatoes.
- Add the sugar, salt, paprika and saffron, stir well; cook over a medium heat until the tomatoes are reduced to a jammy sauce and the oil sizzles. Add the squid; cook, stirring for a minute or so, then add the rice and stir until all the grains are coated.
- Bring the stock and wine to the boil in a separate pan, pour the mixture over the rice, then add salt to taste. Stir well and make sure the rice is evenly distributed in the pan, then do not stir again.
- Cook the rice over a low heat for 18-20 minutes, moving the paella around on the hob so that it cooks evenly. Lay the prawns on top of the rice after 10 minutes and turn them over when they turn pink on the bottom side.
- Add a little more hot stock towards the end of the cooking time if the rice seems too dry and you hear crackly frying noises from the bottom of the pan before it is done, and cover the pan with a large piece of foil.
- Steam the mussels in a pan with a tight-fitting lid with a finger's depth of water. As soon as they open they are cooked. Throw away any that have not opened and arrange the ones that have on top of the rice, then serve straight away.
Share this Recipe
Powered byWP Ultimate Recipe