Name: Baked Seafood Paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 4 adult portions
Ingredients: 1 cup plus 2 tablespoons dry white wine; 1 red bell pepper, seeded and sliced; 1 teaspoon smoked Spanish paprika or standard sweet paprika; 1 onion, chopped; 3¼ cups hot fish or chicken stock; sea salt and freshly ground black pepper; a large pinch saffron strands; 3 tablespoons olive oil; 1 pounds 2 ounces live shellfish, such as mussels and / or clams; 8 to 12 raw whole, large shrimp; 1 cup frozen peas, thawed, or chopped fresh green beans; 2 squid tubes, cut into rings; ½ small bunch flat-leaf parsley, chopped; 1½ cups paella rice; 2 garlic cloves, crushed; 1 lemon, cut into wedges

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
50 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This is my idea of a real-life recipe: a paella dish that doesn’t require you to invest in a vast skillet, or expect you to be fiddling about in the kitchen while your guests catch up on the must-hear gossip.

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed

Method

Scrub the mussels thoroughly with a stiff brush under cold running water to remove all traces of grit, then remove any barnacles or other debris attached to the shells and pull off and discard any beards. Rinse again and discard any mussels that stay open.
Heat the oven to 425°F.
Heat the oil in a large Dutch oven over medium heat, add the onion, garl