Seafood paella
An ideal dish for entertaining, this colourful and exotic dish is made with a mixture of white fish and seafood, plus red pepper, asparagus, tomatoes and artichokes. Serve with a green salad.
4 cups diluted homemade fish or chicken stock
2 cups water
1 small onion, halved
large pinch of saffron threads
1⁄4 cup olive oil
2 large garlic cloves, crushed
1 red pepper, deseeded and chopped
2 1⁄4 cups paella or risotto rice
2⁄3 cup dry white wine
350 g (12 oz) firm white fish, skinned and cut into chunks
250 grams (1⁄2 lb) peeled raw shrimp, thawed if frozen
125 grams (1⁄4 lb) squid, cleaned and sliced1
50 grams (5 oz) asparagus, trimmed and sliced
2 large tomatoes, peeled, deseeded and chopped
12 pitted olives, sliced
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
398 ml can artichoke hearts, drained, rinsed and halved
8 small lemon wedges
2 tablespoons chopped fresh parsley, extra
1.Pour the stock and water into a very large pot with the onion and saffron. Bring to a boil, then cover and reduce the heat. Simmer gently for 10 minutes, then strain into a large jug.
2.Heat the oil in the pot or a paella pan and add the garlic and red pepper. Cook gently for 2–3 minutes, then add the rice. Cook for 5 minutes, stirring often, until the rice looks transparent.
3.Add the wine, stir, then allow it to bubble up and evaporate. Ladle about one-third of the reserved stock into the rice. When it has all been absorbed, add a further third, then cook gently until it has been absorbed.
4.Add the remaining ingredients (except the lemon wedges and extra chopped parsley) to the pan, along with the rest of the stock. Cook gently, stirring occasionally, for about 10 minutes until all the seafood is cooked and the rice and vegetables are tender, adding extra stock or hot water, if needed.
5.Season to taste and tip into a serving dish if not cooked in a paella pan. Garnish with lemon wedges and extra chopped parsley.
Serves 4
Preparation time 25 minutes
Cooking time 35 minutes
Each serving
44 g protein • 3 g fat of which 0.5 g saturates • 38 g carbohydrate • 4.5 g fibre • 397 Calories
