Barcelona paella
Author: Maldon Salt www.maldonsalt.com
Ingredients
- 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
Method
- 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.
- 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.
- Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic.
- Brown the langoustine and prawns for 1 minute on either side, then remove them.
- 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.
- 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).
- Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides.
- Sauté the green beans and peas for 2 mins. Bring the sauté mixture back from the sides to the centre and stir everything together.
- Add a 2 tbsp of oil, the rice and the saffron, stirring with the other ingredients for 2 mins over a high heat.
- Spread the whole mixture evenly over the paella pan, with the garlic head in the middle.
- Add the fish stock. When it begins to boil, lower the heat and simmer for 10 mins.
- Add the monkfish on top and simmer again for 10 mins.
- Open the mussels, keeping the half with the mussel meat in it. Place the prawns, Norwegian lobsters and mussels on top of the rice.
- Turn off the heat, cover with a clean tea towel and leave to rest for 5 mins.
- Serve with lemon wedges and a pinch of Maldon salt.
