SEAFOOD PAELLA
This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party
Provided by Katy Greenwood
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 20
Steps:
- Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
- To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
- Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
- Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
- Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.
Nutrition Facts : Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium
PAELLA MIXTA
Try our version of paella, made with a combination of meat and seafood. With king prawns, mussels, chorizo and chicken, every forkful is a treat that's reminiscent of Spanish holidays
Provided by Cassie Best
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.
- Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.
- Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don't cover the pan).
- Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they're standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.
Nutrition Facts : Calories 733 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 3.2 milligram of sodium
EASY PAELLA
Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like
Provided by Jane Hornby
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
- Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
- Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
- Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
BBQ KING PRAWNS
Make and share this BBQ King Prawns recipe from Food.com.
Provided by Rita1652
Categories Australian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel prawns, leaving tails intact; devein.
- Finely chop parsley. Place in a bowl and combine with oil, sauce, juice, honey, garlic and chives.
- Add prawns, stir until combined. Cover, refrigerate at 1 hour.
- Cook prawns on a preheated barbecue grill for 3 minutes or until just cooked through, turning once.
Nutrition Facts : Calories 448.8, Fat 18.6, SaturatedFat 2.8, Cholesterol 431.3, Sodium 484.2, Carbohydrate 9.6, Fiber 0.3, Sugar 4.9, Protein 58.1
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- Place a paella pan or large saute pan over medium heat and add the olive oil. Fry the chorizo to release some of the oil, about two minutes.
- Add the onion and bell pepper and saute, stirring occasionally, until the onion is soft and translucent. Next, add the garlic, paprika, saffron, and cumin and saute for another minute until aromatic.
- Stir through the tomato paste, and cook for a further 2 minutes. Add the rice and saute, stirring, for another 2-3 minutes until the grains are completely covered in the tomato and spices.
- Pour in the stock, season with salt, and bring to a boil. Bring the heat down to low straight away and reduce to a simmer. Cook for 10-15 minutes. Don't stir the rice: it will release its starch and get gluggy. Resist the urge! Add a splash of water if the pan dries out.
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- First make up your stock using the chicken stock cubes and boiling water. Add a pinch of saffron to the stock and stir.
- Put the olive oil in a wide, deep sauce pan and add the sliced onions and peppers. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until softened but not brown.
- Add the chopped garlic and tomatoes and cook for another minute with the lid off, stirring occasionally.
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