Seafood Rice

This is a dry rice cooked in a paella. The secret is the exquisite stock that is traditionally made in the fishing villages from small, cheap, but very flavoursome fish. The stock also contains an assortment of shellfish. The version given here has been adapted for the city dweller and is somewhat refined, so will tend to lack the stronger flavours that are obtained when these dishes are prepared in sea ports. If you are able to buy live Dublin Bay prawns, they will need to be boiled