Name: Mexican Paella
Yield: Serves 4
Ingredients: 60 ml (2 fl oz/¼ cup) olive oil; 55 g (2 oz) bacon, chopped; 265 g (9¼ oz/1⅓ cups) long-grain rice; 625 ml (21½ fl oz/2½ cups) hot fish stock; 1 onion, quartered; 2 firm tomatoes; 1 red capsicum (pepper), seeded and quartered; lime wedges, to serve; 2 tablespoons chopped coriander (cilantro); 250 g (9 oz) firm white fish, such as snapper, cut into chunks; 16 raw prawns (shrimp), peeled and deveined, tails intact; 2 tinned and drained, or fresh, poblano chillies, finely shredded; 1 large garlic clove, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This dish of rice with shellfish is the Mexican version of Spanish paella. It includes firm-fleshed fish and a unique, delicious flavour derived from roasting the base ingredients before adding them to the sauce.

Ingredients

1 large garlic clove, peeled
1 onion, quartered
2 firm tomatoes

Main course
Gluten-free
Spicy

Method

Dry-roast the garlic, onion, tomatoes and capsicum in a heavy-based frying pan over low heat, turning often, for about 45 minutes, or until the ingredients are browned all over.
When cool enough to handle, peel the tomato and capsicum, and roughly chop the flesh. Put the flesh in a food processor with the garlic and onion, and blend to a purée.

‌

Ingredients

Method

Part of