Paella

Name: Paella
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves 6
Ingredients: 500 ml uncooked Arborio rice; Zest and juice of 1 large lemon; 750 ml good-quality fish or chicken stock, plus more if needed; 250 ml dry white wine; 8 prawns, deveined; 8 mussels; 2 calamari steaks, grilled and cut into strips; 500 g Basic Grilled Fish, cut into bite-sized pieces; 60 ml finely chopped fresh parsley; Lemon wedges, for serving; A good pinch of saffron threads; 5 ml smoked paprika; 5 ml salt; 2.5 ml sugar; 200 ml Basic Tomato Sauce; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 100 ml olive oil

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr

Appears in

Lisa Clark Everyday

By Lisa Clark

Published 2018

About

Everyone can make paella – all you have to do is follow this recipe and don’t stir where I ‘ve written ‘do not stir again’. Trust me, I’m a food stylist.

Ingredients

100 ml olive oil
1 onion, finely chopped
2 cloves gar

Fish course
Pescatarian
Gluten-free

Method

Heat the olive oil in a large paella pan and sauté the onion until soft. Add the garlic and, before it begins to colour, add the tomato sauce.
Add the sugar, salt, paprika and saffron, stir well and cook for 10 minutes.
Add the rice and stir well until all the grains are glossy and coated.
Add the lemon zest and squeeze over the lemon juice.