VEGGIE PAELLA RECIPE RECIPES

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SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…



Seafood paella | Seafood recipes | Jamie magazine recip… image

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.

Total Time 2 hours 10 minutes

Yield 8

Number Of Ingredients 26

2 green peppers
2 red peppers
200 ml olive oil
750 g monkfish, from sustainable sources
500 g squid, cleaned, from sustainable sources
125 g mussels, debearded, from sustainable sources
125 g clams, debearded, from sustainable sources
1 kg calasparra or bomba paella rice
1 large pinch of saffron
1 tesapoon paprika
8 large prawns, from sustainable sources
extra virgin olive oil
1 onion
6 cloves of garlic
olive oil
1 tablespoon paprika
2 fresh bay leaves
shells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources
200 ml dry white wine
2 litres organic fish stock
3 large onions
3 cloves of garlic
olive oil
½ tablespoon papriks
100 ml dry white wine
6 ripe tomatoes

Steps:

    1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
    2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
    3. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
    4. 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).
    5. For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
    6. Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
    7. 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.
    8. To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
    9. 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.
    10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
    11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
    12. 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.
    13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
    14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
    15. 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.
    16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 946 calories, FatContent 35.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 40.5 g protein, CarbohydrateContent 111.5 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.8 g salt, FiberContent 4.8 g fibre

CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES



Chicken and chorizo paella recipe | Jamie Oliver recipes image

I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.

Total Time 50 minutes

Yield 4

Number Of Ingredients 15

2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley (15g)
70 g quality chorizo
2 free-range chicken thighs skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns from sustainable sources
1 lemon

Steps:

    1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
    2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
    3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
    4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
    5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
    6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
    7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 494 calories, FatContent 12 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 26.5 g protein, CarbohydrateContent 75.7 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.6 g salt, FiberContent 5.7 g fibre

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