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main courses | 8
It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
1. Start by making the stock. Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawns for 10 minutes, stirring occasionally.
2. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, until it starts to reduce, then strain through a colander into a large jug and set aside until needed. When you come to make the paella, just reheat the stock until hot, but not boiling.
3. For the sofrito, heat the olive oil in a large frying pan over a low–medium heat and sauté the onions, garlic and paprika for 7–8 minutes, until softened and golden. Pour in the wine and simmer for 1–2 minutes, then add the tomatoes, stir and cook for 5 minutes. Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a
bowl until ready to use.
4. To make the paella, heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
5. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl. Throw the squid into the pan and cook for about 1–2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
6. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
7. Stir the sofrito into the rice and cook for 2 minutes, then add the prawn stock and bring the mixture to the boil for another 2 minutes.
8. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10–12 minutes, or until all the liquid has almost been absorbed.
9. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
10. Drizzle with a little more olive oil, cover the pan with kitchen foil and a few clean tea towels and allow to rest for 5 minutes before serving.
Recipe Andy Harris
Photo David Loftus
from Issue 50
ingredients• 200ml extra virgin olive oil, plus extra to serve
• 2 green peppers, deseeded and roughly chopped
• 2 red peppers, deseeded and roughly chopped
• 750g monkfish, cut into large chunks
• 500g squid, cleaned and sliced
• 1kg calasparra or bomba paella rice
• A large pinch of saffron threads
• 1 tsp paprika
• 8 large prawns
• 125g each of mussels and clams, debearded and cleaned
• 3 tbsp extra virgin olive oil
• 1 onion, roughly chopped
• 6 garlic cloves
• 1 tbsp paprika
• 2 fresh bay leaves
• Shells and heads from 30 large prawns (you can ask your fishmonger for these)
• 200ml dry white wine
• 2 litres fish stock
• 3 tbsp extra virgin olive oil
• 3 large onions, diced
• 3 garlic cloves, diced
• ½ tbsp paprika
• 100ml dry white wine
• 6 ripe tomatoes, coarsely grated, skins discarded