| RECIPE
FROM SPAIN: |
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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.
-
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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