Sunday 27 of March marks National Seafood Day, and to celebrate why not make this infamous Spanish dish at home — and Spanish food specialists, Brindisa are here to help with their classic recipe.
– 200g squid (net), cut into small pieces
– 1/2 kilo mussels in their shells, scrubbed
– 8 large raw prawns in their shells
– 950ml El Navarrico fish stock fumet
– 1 tsp sea salt
– 80ml water
– A pinch of Fortnum & Mason saffron
– 5 Tbsps Brindisa Arbequina olive oil
– 1 onion, chopped
– 3 garlic cloves, peeled and sliced
– 2 tomatoes, finely chopped
– 1 tsp La Chinata sweet paprika
– Several grinds of black pepper
– 400g Calasparra rice
– 6 El Navarrico Piquillo peppers, cut into strips
– 1 lemon, cut into 8 wedges
– In a medium saucepan gently warm the fish stock, water and saffron to just under a simmer; cover the pan.
– Heat the olive oil in the paella pan over medium heat using your largest burner; soften the onions and garlic; add the tomatoes and cook for a few minutes to reduce and thicken; stir in the paprika and black pepper; stir in the squid, coating well.
– Add the warmed stock and bring to the boil; stir in the rice, coating well – then do not stir the rice again.
– Bring the pan to a gently rolling boil and cook for about 5 minutes.
– Continue to boil until the rice is no longer soupy then reduce the heat to low; arrange the mussels (hinge side down), prawns and pepper strips over the rice, pressing in gently.
– Continue to cook for about 10-15 minutes, until the liquid is absorbed.
– Removed from heat, cover with a tea towel, and leave to rest for 5 minutes.
– Garnish with lemon wedges and take to the table.