Name: Diego’s Paella
Yield: Serves 4
Cuisine: United States
Ingredients: 2 good dashes of olive or rapeseed oil; 2 red onions, diced small; 1 yellow pepper, diced; small pinch of saffron threads; 1 fish stock cube; 150 g raw chorizo, chopped; 600 g skinless cod fillets, chopped into 2 cm chunks; large handful of cherry tomatoes, halved; large handful of green beans, topped and tailed; 2 tsp smoked paprika; 4 garlic cloves, finely chopped; zest of ½ lemon 250 g paella rice; 2 red peppers, 1 sliced and 1 diced; 1 red chilli, chopped; 16 live langoustines

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

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?

Ingredients

16 live langoustines
2 good dashes of olive or rapeseed oil
4

Method

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 sw