This dish came from Diego, our Italian chef who worked for us in 2018. He would make this on a huuuge pan and always put the same amount of love in. It always drew in the customers, but maybe the complementary glass of sangria helped?
Bring a pan three quarters full of very salty water to the boil, then put in your langoustines. Cook for two to three minutes only (they will continue to cook in the paella), then dunk them straight into cold water, drain and leave to one side.
Put a non-stick frying pan or wok on a medium heat and warm up your oil. Add your garlic, red onion, chilli, diced red and yellow peppers and sweat for ten minutes or so, turning the heat down and adding a splash more oil if your veg starts to burn.
Add your sliced red peppers, cherry tomatoes, green beans and paprika, and season with pepper. Increase the heat and add your saffron and chorizo. While this is cooking, crumble your fish stock in a litre of boiling water and stir until it has dissolved.
Once your veg is nice and caramelised, pour in about half the stock and the lemon zest. Now add your rice, give your whole mixture a good stir and bring up to a simmer. Paella rice will take around 20 minutes to cook; it will soak up the stock as it cooks so turn down the heat when it starts to thicken up and keep adding more stock as you go along, trying not to mix your rice too much. Add your cod chunks and langoustines halfway through. When your rice still has a slight bite it is nearly ready, so turn your temperature right down and add a little more stock if you think it needs it. When the rice is tender, serve with a wedge of lemon (and a glass of sangria).
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