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Easy paella
Info
Use a couple of short cuts to make this delicious paella totally achievable
Ingredients
Method
Ingredients
- 1.5L fish stock
- 4tsp Bart garlic paste
- 1 Bart star anise
- 1tbsp olive oil
- 1 large onion (finely diced)
- 1tsp Bart sweet smoked paprika
- 1/2tsp Bart cayenne pepper
- large pinch Bart saffron
- 500g paella rice
- 4 ripe tomatoes (chopped)
- 1tbsp Bart dried parsley
- 20 raw
- shelled king prawns
- 50g cod (cut into chunks)
- 250g cooked mussels in wine and garlic ((the vac pack type))
- 200g frozen peas
- lemon wedges to serve
Method
- Put the stock into a saucepan with 2tsp of garlic paste and star anise and heat. Heat the oil in a large paella or risotto pan and cook the onion, gently, for 5-8 minutes until softened then add the remaining garlic, the smoked paprika, cayenne and saffron. Stir in the rice so it becomes well coated in spices.
- Pour the warm stock into the pan, stir and bring to a simmer and cook for 15 minutes. Stir in the tomatoes and parsley. Lay the fish and prawns on top and cover tightly with foil.
- Cook for 5 minutes then add the contents of the mussels pack and the frozen peas, stirring gently so not to break up the fish. Cover again with the foil and cook for 3-4 minutes until the seafood is all cooked.
- Taste and season and serve with plenty of lemon.
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