Rice with Fish
Paella
about 800ml (28floz) Stock or Water
310g (11oz) Arborio Rice (Short Grain Rice)
200g (7oz) Cooked Prawns
200g (7oz) Small Clams
200g (7oz) Squid
110g (4oz) Peas
12 Mussels
2 Medium Tomatoes
2 Carrots
1 Small Onion
1 Green Pepper
½ Red Pepper
2 Garlic Cloves
Saffron Strands
Parsley
Olive Oil
Remove the outer dark skin of the squid, extract the inner parts (including the transparent back bone).
Cut the squid into ring, retaining the tentacles.
Wash the clams and allow to stand in salted water for a few minutes, to allow any sand to come out, discard any that are open.
Wash the mussels, removing the beards, discard any which do not close when sharply tapped.
The prawns may be peel or left as is, if peeled, add the shell and trimming to the stock or water and simmer for 10 minutes to add extra flavour.
Peel and finely chop the onions, carrot and garlic.
Remove the skin from the tomatoes, de-seed and finely chop.
Remove the pith and de-seed the green pepper and finely chop.
Roast the red pepper, remove the skin and cut into long thin strips.
Heat olive oil in a large frying pan, add the onion, carrot and green pepper, fry gently for about 5-6 minutes.
Add the chopped tomato, garlic, squid and tentacles, fry over a low heat for further 10 minutes.
Add the rice, stirring well to make ensure it is thoroughly coated.
Soak the saffron in warm water for a few minutes.
Add some stock (or water), the clams and the saffron mixture and bring to the boil.
Season with salt.
Cover, turn the heat down and cook very gently for about 10 minutes.
Stir in the prawns and peas.
Arrange the mussels and strips of red pepper on top, cover and cook for further ten minutes, ensuring has enough liquid.
When the rice has cooked and the mussels have opened, it is ready to serve.
Garnish with finely chopped parsley.
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