Ingredients:
• 1/4 lb – Mussels, cleaned
• 1/4 lb – Cockles or clams, cleaned
• 1/4 lb – Squid, sliced into 1/4″ rings
• 1/4 lb – Swordfish (or tuna), bite size pieces
• 1/4 lb – Fresh Prawns
• 1 – Large ripe Tomato – diced
• 1 – Medium Onion – diced
• 1 – Small red pepper- diced
• 1 – small yellow/orange pepper, diced
• 1/2 cup- Fresh Italian Parsley
• 2 Cloves – Garlic, minced
• 2-3 strands- Saffron
• 1 lb – Paella Rice (short grain)
• 1.5-2 pint- Fish or Chicken stock
• 1/2 cup – Extra virgin Olive oil
• 2 tbsp- Fish/oyster sauce
• 2 tbsp -rice Vinegar
• Salt and pepper to taste
Method:
- Heat olive oil In a large paella pan.
- Add the onion, garlic, peppers and tomatoes
- Cook on a medium heat until the vegetables soften.
- Add the squid and the swordfish.
- Cook for 5 minutes on medium heat and then turn it to low.
- Steam the cockles and mussels separately until they open. Keep aside.
- Now add the rice to the pan, mix it with the fish so that it gets coated with the olive oil. Cook for 3-4 minutes.
- Add the broth to the rice slowly.
- Cook on high heat for 5 minutes then lower the heat.
- In the meanwhile, mash the saffron strands, some salt, and the parsley in a mortar. Mix well.
- Add this parsley mixture to the paella pan and blend it.
- Cook for 10 minutes, stirring occasionally.
- Now spoon out all the meat from the mussels.
- Add the prawns and cockles to the dish, and cook for a another 5 minutes.
- When the stock is absorbed by the rice, turn off the fire and add the mussels.
- Now add the fish/oyster sauce and rice vinegar and toss well.
- Cover the dish and allow the paella to rest for a few minutes.
Recipe courtesy of Lil’ Chef