14
BAKIng RECIPES
Main
SEAFooD PAELLA
serves 8
ingredienTs
•
3 tbsp olive oil
•
2 onions, chopped
•
3 cloves of garlic, crushed
•
600g paella rice
(preferably Calasparra rice)
•
400ml white wine
•
a large pinch of saffron strands
•
2 tsp smoked paprika (use hot smoked
paprika if you want a spicy kick)
•
2 litres hot fish or chicken stock
•
500g mussels
•
250g clams
•
4 small squid, cleaned & cut into rings
•
200g frozen peas, defrosted
•
2 roasted red peppers, cut into strips
(ones from a tin or jar are ideal)
•
sea salt & freshly ground black pepper
•
8 raw tiger prawns, shell on
•
1 small bunch of flat-leaf parsley,
chopped
•
8 lemon wedges
METHoD
in The kiTChen
Clean the mussels and clams by washing
under cold running water, discarding any
open shells that don’t close when tapped.
on The BarBeCue
Prepare the barbeque with the baffle in
upright position and heat to approximately
180-200°C for baking.
Sit a large paella pan or skillet on top of the
grill plate. Add a really good glug of olive oil
and sauté the onion until it has softened,
stirring continuously.
Stir in the garlic and rice for a minute or so
until the rice is coated in the oil, then add
the wine, saffron, paprika and enough stock
to cover the rice (about two-thirds of the
measured quantity). Stir well and bring to a
simmer. Allow to gently simmer with the lid
up and cook for about 10 minutes, stirring
occasionally to prevent the rice sticking to
the bottom of the pan. Add some more
stock if it is being absorbed too quickly.
Stir in the mussels, clams, squid, peas and
peppers and season with salt and pepper.
Arrange the whole prawns on top and pour
over the remaining stock. Cover with the
barbeque lid and leave to about 10–15
minutes, until the rice is tender and the
seafood is cooked through (the mussel and
clam shells should be open).
Sprinkle over the parsley and place the
lemon wedges on top. Serve the paella
straight away.
PS…
It’s worth remembering that any shells that
haven’t opened once the paella is cooked,
should be discarded.
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