Spanish
paella recipe - Paella with meat and fish
You will need
300g chicken (breast meat is best)
250g pork sausage
250g pork loin cut into bitesized pieces
200g angler fish (monkfish or rape) cut into bitesized pieces
250g squid cleaned and cut into rings
6 artichoke hearts cooked and cut in half
100g peas
50g mushrooms sliced
1 small onion minced
2 red peppers skinned, seeded and cut into strips
400g paella rice
300g peeled prawns
750ml fish stock or water
saffron
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Firstly, to prevent panic, prepare everything prior to cooking.
Heat some oil in a paella pan or large skillet
and brown the chicken, sausage and pork loin. Then add the fish
and squid and sauté for a few minutes. Add the rice and fry
for a little while to absorb the juices. Pour in the stock and saffron
and stir well. Add the artichokes, peas and onion stir and leave
to simmer, occasionally shaking the pan to prevent the rice from
sticking, until the rice is almost cooked. Now add the mushrooms,
strips of pepper and prawns and continue cooking until the prawns
are cooked through. Turn of the heat and leave it to rest for 5
minutes. Serve with a generous sprinkling of parsley and lemon wedges.
Serves 6.
Paella recipes
Paella
with meat & fish
Paella
with seafood & chicken
Paella
with lobster & shellfish
Paella
with chorizo & fried garlic
Arroz
Negre con Alioli (rice in squid ink with garlic sauce)
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Paella recipe links: Paella
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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