Seafood paella
Easy Red
Appellation(s)
- Régnié
There’s nothing better than a Régnié, a Beaujolais cru, to accompany this summer recipe that will transport you to the seaside.
Ingredients
- 200g mussels
- 80g cockles
- ½ onion, minced
- 1 garlic clove, finely chopped
- 3 tbsp olive oil
- ½ red bell pepper
- ½ green bell pepper
- ½ small chilli pepper
- 120g crushed tomatoes
- 1 bay leaf
- 1 small sprig thyme
- 1 sprig rosemary
- 1 dose saffron (0.3g)
- 240g round paella rice
- 10cl dry white wine
- 0.5l vegetable stock
- 12 raw prawns
- 120g shrimp tails
- 100g squid slices
- 100g peas
- ½ bunch flat-leaf parsley
- 1 lemon
- Salt and pepper
Preparation
- Step 1Preheat oven to 180°C
- Step 2Soak the shellfish in a large amount of salted water.
- Step 3Brown the onion and garlic in 2 tbsp of olive oil, season with salt and pepper to taste.
- Step 4Add the bell peppers, washed and cut into strips and the finely minced chilli pepper. Continue cooking for a few minutes. Fold in the crushed tomatoes and bay leaf. Continue cooking for about ten mins. Set aside.
- Step 5Heat the remaining oil and sauté the thyme, rosemary and saffron. Add the rice and "toast" it for 1 min until translucent at the edges. Add the tomato-bell pepper sauce, leave to simmer for 2 minutes, then pour in the white wine and stir until it has evaporated.
- Step 6Pour in the vegetable stock. Bake in oven for 10 mins. Add the prawns, shrimp tails and peas. Cover so the rice finishes plumping up.
- Step 7Place the washed mussels, 'beards' removed, and cockles in a saucepan to open.
- Step 8Remove from shells (keep a few for decoration). Add the shelled mussels and cockles to the paella; use the others to decorate.
- Step 9Garnish with finely-minced flat-leaf parsley and lemon wedges. Serve nice and hot.
