Paella

Name: Paella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 quart hot ﬁsh stock; large pinch of saffron threads; 2 tbsp olive oil; 1 onion (ﬁnely chopped); 2 garlic cloves (crushed); 2 large tomatoes (skinned and diced); 12 raw tiger prawns (peeled and deveined); 8 oz 225g squid, gutted, cleaned, and sliced into rings; 14 oz 400g paella rice; 3 oz 85g peas; 4 raw Dublin Bay prawns (or very large shrimp,); 12 –16 mussels (prepared ); 1 tbsp chopped ﬂat-leaf parsley (to garnish)

In Cuisine , Dinner , Fish , Lunch , Mediterranean , Poultry , Seafood , Spain cuisine

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This Spanish rice dish has many regional variations. This marinera version contains a delicious mix of seafood.

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5 from 1 vote

Paella

This Spanish rice dish has many regional variations. This marinera version contains a delicious mix of seafood. The ﬁsh Tiger prawns, squid, Dublin Bay prawns, mussels, or any mixed seafood

Course Main Course

Cuisine Mediterranean, Spanish

Keyword fish

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 357.2kcal

Ingredients

1 quart hot ﬁsh stock
large pinch of saffron threads
2 tbsp olive oil
1 onion ﬁnely chopped
2 garlic cloves crushed
2 large tomatoes skinned and diced
12 raw tiger prawns peeled and deveined
8 oz 225g squid, gutted, cleaned, and sliced into rings
14 oz 400g paella rice
3 oz 85g peas
4 raw Dublin Bay prawns or very large shrimp,
12 –16 mussels prepared
1 tbsp chopped ﬂat-leaf parsley to garnish

Instructions

Pour a little of the hot stock into a bowl, add
the saffron, and set aside. Heat the oil in a large
frying or paella pan, and fry the onion and garlic
until softened. Add the tomatoes, cook for 2
minutes, then add the peeled tiger prawns
and squid for 1–2 minutes.
Stir in the rice, saffron liquid, peas, and 21⁄4
cups of stock. Simmer, uncovered, without
stirring, over low heat for 12–14 minutes, or
until the stock has evaporated and the rice is
just tender, adding extra stock if necessary.
Meanwhile, cook the Dublin Bay prawns in 2⁄3
cup of simmering stock for 3–4 minutes, or until
cooked through. Transfer to a warm plate with
a slotted spoon. Tap the mussels and discard
any that do not close. Add the mussels to the
stock, cover, and cook over high heat for 2–3
minutes. Remove with a slotted spoon,
discarding any that have not opened.
Reserve 8 mussels for garnish. Remove the
rest from their shells and stir into the paella.
Arrange the reserved mussels and Dublin Bay
prawns on top, and garnish with parsley

Video

Notes

DUBLIN BAY PRAWN FLAVOR PAIRINGS:
When cooked very simply, Dublin Bay prawns beneﬁt from the gentle ﬂavors of
lemon juice or mayonnaise, but can also stand up to bolder garlic, paprika, sage, and chile

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