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Spanish Paella II
Cummulative Rating
N/A
Servings
Serves 4
Difficulty
medium |
Ingredients
½ cup dry white wine
1 red onion, chopped
12 mussels, bearded and scrubbed
Olive oil
1 thick slice of gf ham, chopped
4 garlic cloves, crushed
1 red bell pepper, chopped
1 tomato, peeled, seeded and chopped
3-4 ounces of gf chorizo, thinly sliced
Pinch of cayenne pepper
1 cup medium grain white rice
¼ teaspoon saffron threads
2 cups gf chicken stock, placed in a small saucepan and kept warm over low heat
½ cup frozen peas
12 prawns, peeled and deveined
2 squid tubes, cleaned and cut into rings* (optional)
4 ounces firm white fish, cut into ½ “pieces
2 Tablespoons Italian parsley, finely chopped
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Directions
Add wine and chopped onion to a large saucepan over high heat. Add mussels, cover and gently shake the pan for about 5 minutes. Remove from heat and discard any mussels that haven’t opened. Remove mussels to a bowl and drain and reserve liquid, leaving the onions in the pan.
Add enough water to cover the tomato to a small saucepan and bring to a boil. Cut a shallow X on the non-stem end of the tomato, just through the skin. Place the tomato in the boiling water for 30 seconds. The skin at the X will begin to peel back. Remove tomato from the water and place in a bowl of ice water. Remove from the ice bath and the skin will easily peel away from the meat of the tomato. Cut into wedges, remove the seeds and chop.
Heat a paella pan over medium-high heat. Add 2 Tablespoons olive oil; when hot, add ham, garlic and red pepper, cook and stir for 5 minutes.
Add tomato, chorizo and cayenne pepper and season to taste with salt and pepper; stir to blend. Stir in the reserved onions and liquid then add the rice and stir to blend.
Add the saffron to the warm stock then stir into the rice mixture. Bring to a boil then reduce heat to a simmer and cook for 15 minutes without stirring. Do not cover.
Add the peas, prawns, squid and fish on top of the rice. Push the seafood into the rice; cover and cook for 10 minutes. Add the mussels for the last 5 minutes until heated through. Let rest for 5 minutes; add parsley and serve.
*If the rice is not cooked enough, simply add a little more stock and cook for a few more minutes.
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