Seafood paella

Name: Seafood paella
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Spain
Ingredients: 300 g (10 oz) small clams, cockles or pipi, well washed; 1 cooked crab in its shell, cleaned and cut into quarters, or 4 cooked crab claws in their shells (see Chef’s tips); 1 red capsicum (pepper), cut into 2.5 cm (1 inch) lengths and thinly sliced; 90 g (3 oz) frozen baby peas; 150 g (5 oz) firm white fish fillets, skinned and cut into 3 cm (1¼ inch) pieces; 550 ml (18 fl oz) chicken or vegetable stock; 300 g (10 oz) mussels, scrubbed and beards removed; 2 cloves garlic, crushed; 3 tomatoes, peeled, seeded and roughly chopped or 400 g (12¾ oz) can chopped tomatoes, drained; 300 g (10 oz) long-grain rice; 1 large onion, sliced; 3 tablespoons olive oil; 3 pinches of saffron threads; 16 large raw prawns, shells on

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A classic Spanish dish consisting of rice and saffron, often combined with chicken, pork and chorizo, although here we use seafood only. The name is derived from the large two-handled dish in which the paella is traditionally cooked and served.

Ingredients

3 pinches of saffron threads
3 tablespoons olive oil
1 lar

Europe
Spain
Main course
Mediterranean
Gluten-free

Method

Place the saffron threads in a small bowl and soak in 2 tablespoons hot water.
Heat the oil in a paellera or heavy-based frying pan, 30-35 cm (12-14 inches) in diameter, add the onion and cook for about 3-4 minutes, or until soft. Add the rice and saffron and cook,