Paella

Recipe by
Cook: 40 minutes
A traditional Spanish seafood paella recipe with mussels, king prawns, squid, scallops, clams and chorizo. A truly delicious dish that'll satisfy your taste buds!

Paella

Paella traditional Spanish seafood recipe with mussels, king prawns, squid, monkfish, scallops, clams and chorizo. A truly delicious paella dish that'll satisfy your taste buds!

Ingredients

4 Half Shell Mussels

Clams

Paella Rice

Chorizo

10 Squid Rings

Monkfish Misshapes

4 Scallops

2 Whole King Prawns

Saffron

200-300ml Fish Stock

1 Glass White Wine

1 Onion

3 Garlic Cloves

1 Pepper

6 Cherry Tomatoes

1 Lemon

1/2 tsp paprika

1 tbsp Olive oil

Cooking steps

Step 1

Defrost your seafood overnight in the fridge. Open your clams with a blunt knife. You might want to cut you scallops in half. Season your monkfish with paprika.

Step 2

Finely chop onion and garlic. Deseed pepper and chop into strips. Soak saffron in a glass of white wine. Heat fish stock.

Step 3

Gently heat olive oil in large frying pan. Cook onions until opaque. Stir in rice, garlic, paprika, red pepper, tomatoes, saffron and white wine. Bring to the boil, reduce to simmer and stir for 5 mins until liquid absorbs. Now add the stock, squid and monkfish. Let it simmer for 5-10 minutes, while gently stirring. IT MUST NOT BOIL!

Step 4

Cook your king prawns in a separate pan for precision cooking. Mix in the scallops and clams to the paella and place the mussels shell-side up on top. Cover in foil and cook for a further 5 minutes to cook the shellfish. Add prawns at the end and serve with lemon wedges. Enjoy!

What you’ll need

4 Half Shell Mussels

Clams

Paella Rice

Chorizo

10 Squid Rings

Monkfish Misshapes

4 Scallops

2 Whole King Prawns

Saffron

200-300ml Fish Stock

1 Glass White Wine

1 Onion

3 Garlic Cloves

1 Pepper

6 Cherry Tomatoes

1 Lemon

1/2 tsp paprika

1 tbsp Olive oil

Let’s cook!

Step 1

Defrost your seafood overnight in the fridge. Open your clams with a blunt knife. You might want to cut you scallops in half. Season your monkfish with paprika.

Step 2

Finely chop onion and garlic. Deseed pepper and chop into strips. Soak saffron in a glass of white wine. Heat fish stock.

Step 3

Gently heat olive oil in large frying pan. Cook onions until opaque. Stir in rice, garlic, paprika, red pepper, tomatoes, saffron and white wine. Bring to the boil, reduce to simmer and stir for 5 mins until liquid absorbs. Now add the stock, squid and monkfish. Let it simmer for 5-10 minutes, while gently stirring. IT MUST NOT BOIL!

Step 4

Cook your king prawns in a separate pan for precision cooking. Mix in the scallops and clams to the paella and place the mussels shell-side up on top. Cover in foil and cook for a further 5 minutes to cook the shellfish. Add prawns at the end and serve with lemon wedges. Enjoy!

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