PAELLA RECIPES - BBC GOOD FOOD
Serve up a fragrant paella to feed a crowd. This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions.
Provided by Good Food team
Number Of Ingredients 1
FISH RECIPES | BBC GOOD FOOD
We've got plenty of inspiration for easy fish suppers, including curries, pies and paellas. Discover recipes for cod, salmon, tuna, sea bass, hake, mackerel, haddock and plenty more.
Provided by Good Food team
Number Of Ingredients 1
More about "best fish for paella recipes"
PAELLA MASTER RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine spanish
Calories 325 per serving
- The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests — up to six — should fight over it.
PAELLA MASTER RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine spanish
Calories 325 per serving
- The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests — up to six — should fight over it.
EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 35 minutes
Cuisine European
Calories 580 calories per serving
Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.
Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.
Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.
SEAFOOD PAELLA RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
- Arrange the mussels on top of the paella.
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FABULOUS FISH RECIPES - BBC GOOD FOOD
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SEAFOOD PAELLA RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
- Arrange the mussels on top of the paella.
EASY SEAFOOD PAELLA RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Lunch
1. Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Cut the fish fillets into 2.5 cm (1 inch) cubes. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped. Refrigerate the seafood, covered, until ready to use.
2. Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir-fry for 1–2 minutes, or until aromatic.
3. Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste. Stir in the rice until it is well coated.
4. Pour in the wine and simmer until almost absorbed. Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. There is no need to stir the rice, but you may occasionally need to fluff it up with a fork to separate the grains.
5. Add the mussels to the pan, poking the shells into the rice, cover and cook for 2–3 minutes over low heat. Add the prawns and cook for 2–3 minutes. Add the fish, cover and cook for 3 minutes. Finally, add the calamari rings and cook for 1–2 minutes. By this time, the mussels should have opened—discard any unopened ones. The prawns should be pink and the fish should flake easily when tested with a fork. The calamari should be white, moist and tender. Cook for another 2–3 minutes if the seafood is not quite cooked, but avoid overcooking as the seafood will toughen and dry out.
6. Serve with parsley and lemon wedges. Delicious with a tossed salad.
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