RECIPE FROM SPAIN:

Cuttlefish and Prawn Paella

A variation on Spanish paella.

You will need:

1kg Calasparra paella rice (full sack)
2 Red bell peppers
2 Green bell peppers
4 Cloves of Garlic (diced)
2 Large onions
6 Plum tomatoes
Pinch saffron
2 Whole cuttlefish (cut into squares) or large squid
500g Fresh prawns
2 Litres good fish stock
Olive oil
Salt & Pepper

Method

• Prepare the vegetables by dicing into small pieces, dice or crush the garlic and fry together in the paella pan using a splash of good olive oil. Cook for 5 minutes on a high heat until the onions become translucent.

• Turn down the heat then, using a ladle add the rice counting each ladleful as you go - one kilo of rice is roughly 7 ladles.

• Stir the rice into the vegetables and continue to cook until the rice begins to lose its colour.

• Then add your stock, ladle in as with the rice, counting as you go. You need two ladles of stock for every one of rice. 14 ladles should be sufficient.

• Add a pinch of saffron.

• At this point the paella does not need to be stirred any more. Lower the heat and add the cuttlefish/squid pieces, spread evenly over the paella.

• Push the cuttlefish pieces down into the rice so that they are partially covered.

• Arrange the prawns over the top of the paella.

• At this stage cover the whole pan in tinfoil and leave the paella to cook for 10 minutes. (This method also cooks the prawns on top.)

• Remove the foil and serve.

Paella tip:

When using prawns in your paella they can either be peeled or left whole. An impressive paella always usually has an artistic appearance dressed, in this case, with fresh seafood. Not everyone likes peeling prawns so leave half for presentation and pre peel the remaining half to mix in with the other seafood.

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