- Iconic Spanish seafood dish
- Premium ingredients include monkfish and scallops
- 2 XL servings; foolproof recipe included
Make a top-quality version of one of the world’s most famous dishes. This pack contains genuine Spanish paella rice, saffron, clams, mussels, king prawns, squid, monkfish, scallops and fish stock plus a small pack of chorizo slices and the instructions (see ingredients icon). All you need to add are vegetables, a lemon, olive oil and white wine.
If you'd like to check out the directions that accompany this pack, click the ingredients icon. It's really very easy to make.
Rice, saffron stamens, clams, mussels, chorizo sausage (pork, salt, paprika, skimmed milk powder, rosemary extract, garlic powder, oregano; preservatives: potassium nitrate, sodium nitrite; acidity regulator: sodium citrate), cleaned chopped squid, monkfish fillet, scallops, whole king prawns, Fish stock (Fish bones (Turbot, Halibut, Brill, Black cod, Red snapper, John dory), Olive oil, White wine, Fennel, Celery, Leek, White onion, Garlic, Lemon, Black peppercorns, Fennel seeds, Bay leaves, Parsley, Dill, Tarragon, Thyme.
You’ll also need
1/3 red pepper, 1 small garlic clove, 1 lemon, 1 medium onion, half tin chopped tomatoes, 20ml / 1 tbsp olive oil, ½ level tsp paprika, salt & pepper, 1 glass dry white wine
1 Defrost paella pack, ideally overnight in fridge. Put fish stock to one side. Open all other bags and drain. You might want to cut the scallops in half. Unopened clams (100% safe!) open with a little twist of a blunt knife. Season monkfish. Chop onion and garlic finely. Deseed pepper and chop into strips. Soak saffron in a glass of white wine. Empty the fish stock into a pan and heat gently. Keep it warm.
2 Gently heat olive oil in large frying pan. Cook onions until opaque. Stir in rice, garlic, paprika, red pepper, tomatoes, saffron and its soaking liquid. Bring to boil, reduce to simmer and stir for 5 mins until liquid absorbed.
3 Now add about half the stock, plus wine, squid, monk, sausage (and snails if using). Keep to a simmer for 5 to 10 minutes. Stir gently a couple of times. IT MUST NOT BOIL. You want the rice to be pretty substantially cooked at this point. Give it a little longer if necessary. Review consistency and add some more stock if you think it’s needed, but the final judgement on consistency is in step 6. You want the final paella to be moist but not runny.
4 Precision-cooking your prawns gets a more accurate result than cooking them in the paella. Bring a medium pan of water to the boil then add the prawns. Remove as soon as they turn pink and keep warm.
5 When the mixture is at serving temperature, mix the scallops and clams into it and place the mussels shell-side up on top of the paella. Add a little more stock. Cover with foil and give it about 5 more minutes to bring this shellfish to temperature.
6 Do your final review of the consistency. Does it need more stock? If you have run out of stock, just add water. If it’s too runny, you could cook a little longer, bearing in mind that it would be better to be runny than overcooked. Turn mussels over and arrange them alternately with the prawns in a decorative asterisk. Serve with lemon wedges
UK- dpd - Courier
|Saturday & Sunday||+£3.50|
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
|2nd class|| |
2-4 day delivery
|1st class|| |
1-2 day delivery
We are not currently shipping internationally.
|Frozen||Stored frozen at -22C|
|Chilled||Stored at 2-5C|
|Ambient||Stored at room temperature|
|The area where the fish was caught or farmed|
|Wild or Farmed|
|Wild||Fish that are caught from their natural habitat|
|Organic||Organically farmed and certified by the soil association|
|Farmed||Fish that have been bred on a commercial fish farm|
|Raw||This product has not been cooked in any way|
|Cooked||This product has been cooked, and is ready to eat|
|Cured||This product has been smoked or otherwise preserved|
|Reheat||This product has been prepared and only needs to be heated up to eat.|
|Hand pole & line||Caught using the traditional fishing rod and line|
|Longline||Caught using a long line that has baited hooks and floats attached along its length|
|Dived||Hand caught using divers|
|Foraged||Caught by foraging along the beach|
|Pots & Traps||Caught using stationary pots or traps that are placed along the ocean floor.|
|Dredges||Caught using a net with a heavy steel frame that is dragged along the ocean floor.|
|Gill netting||Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.|
|Seine net||Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.|
|Trawled||Caught using a large fishing net dragged behind a fishing boat|
|Netted||Caught using any of the types of netting|