Barcelona paella

Barcelona paella
  • For the paella:
  • 400g cleaned mussels
  • 6 tbsp olive oil
  • ½ head of garlic
  • 6 Norwegian lobsters (langoustine)
  • 6 prawns
  • ½ medium onion, chopped finely
  • ⅓ green pepper, chopped finely
  • 250g fresh or preserved tomato
  • 1 pinch sugar
  • Maldon salt
  • 300g chicken, chopped
  • 350g squid
  • 250g green beans
  • 75g fresh or frozen peas
  • 400g rice
  • ½ tsp saffron
  • 800ml fish stock
  • 12 bitesize chunks of monkfish
  • lemon wedges, to serve
  1. For the mussels, heat two inches of water in a saucepan over a high heat. When it reaches the boil, add the mussels, cover with a lid and cook for 1 min. Remove from the heat and set aside without opening the lid.
  2. While the mussels are cooking, heat the paella pan with a medium-high heat in the centre, while keeping the sides at a low heat.
  3. Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic.
  4. Brown the langoustine and prawns for 1 minute on either side, then remove them.
  5. Move the garlic to the side of the paella pan, add another 1 tbsp of oil and sauté the onion until it starts to turn transparent. Add the green pepper and stir the mixture as it cooks for 5 mins at a low heat. Add the tomato and stir. Add a pinch of sugar and Maldon salt.
  6. Move the sauté mix to the sides of the paella pan. Add another tablespoon of oil and fry the chicken for 5-10 mins. Add the squid and fry for a further 5 mins (until the chicken and squid are golden).
  7. Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides.
  8. Sauté the green beans and peas for 2 mins. Bring the sauté mixture back from the sides to the centre and stir everything together.
  9. Add a 2 tbsp of oil, the rice and the saffron, stirring with the other ingredients for 2 mins over a high heat.
  10. Spread the whole mixture evenly over the paella pan, with the garlic head in the middle.
  11. Add the fish stock. When it begins to boil, lower the heat and simmer for 10 mins.
  12. Add the monkfish on top and simmer again for 10 mins.
  13. Open the mussels, keeping the half with the mussel meat in it. Place the prawns, Norwegian lobsters and mussels on top of the rice.
  14. Turn off the heat, cover with a clean tea towel and leave to rest for 5 mins.
  15. Serve with lemon wedges and a pinch of Maldon salt.
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