Seafood Paella with Marinated Artichokes and Lemon-Tarragon Essence
Our Seafood Paella with Marinated Artichokes and Lemon-Tarragon Essence is an exquisite rendition of the beloved Spanish dish. It combines the traditional socarrat of a perfect paella with the tartness of marinated artichokes and the anise-like aroma of tarragon, for a refreshingly contemporary seafood symphony.
BUY SQUID RINGS
What you’ll need
- 200g raw king prawns
- 200g squid rings
- 400g paella rice
- 1 litre fish stock, warmed
- 1 red bell pepper, diced
- 150g marinated artichoke hearts, quartered
- 2 garlic cloves, minced
- 1 large onion, finely diced
- 1 teaspoon smoked paprika
- A pinch of saffron threads
- 4 tablespoons olive oil
- Fresh tarragon leaves, chopped
- Zest and juice of 1 lemon
- Fresh parsley, chopped for garnish
- Salt and freshly ground black pepper, to taste
Let's Cook!
Step 1
In a large paella pan or wide, shallow pan, heat the olive oil over medium heat. Sauté the onion and garlic until softened.
Step 2
Add the diced bell pepper and cook for another few minutes until it starts to soften.
Step 3
Stir in the smoked paprika, rice, and saffron, coating the rice in the oil and spices.
Step 4
Pour in the warm fish stock, season with salt and pepper, and simmer for 15-20 minutes, or until the rice is half-cooked, stirring occasionally.
Step 5
Nestle the prawns and squid into the rice, and scatter the artichoke hearts around the pan.
Step 6
Continue to cook without stirring, allowing the rice to absorb the stock and form a golden crust (socarrat) on the bottom.
Step 7
Once the seafood is cooked and the rice is tender, remove from the heat. Sprinkle over the lemon zest, lemon juice, and fresh tarragon.
Step 8
Garnish with chopped parsley and serve straight from the pan, allowing guests to enjoy both the tender and crispy parts of the rice.
