We are having some fantastic warm weather at the moment despite it being only end of March. I don’t know how many degrees it is but the sun is shining, the sky is blue and I am lingering about on my roof terrace barefoot and in a sleeveless shirt. Reminds me of a holiday to Barcelona in the month of January, a few years back. The weather was super and we could enjoy lunch outside on the beach. Huge pans of paella topped with the most fantastic, fresh seafood were served, with sparkling white wine to go with it. To get the holiday feeling back I decided to cook some too. Result was very good and as hoped for, it definitely brought us back to Spain! Hope you will enjoy it as much as we did.
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp paprika powder
4 medium tomatoes, chopped
50ml dry white wine
200g paella rice or other short-grain rice (like Arborio)
500ml good-quality fish stock
pinch of saffron soaked in 1 tbsp hot water
Salt and pepper
100g white fish, cut into chunks
150g mixed seafood
6 king prawns
handful of flat-leaf parsley to garnish, chopped
½ lemon, cut into wedges
Heat the oil in a large, wide pan (or in a proper paella pan if you got one). Add onion and garlic and sauté for about five minutes until soft and transparent. Stir in the paprika powder and cook for one minute. Add the tomatoes and wine, turn up the heat and simmer for 10 minutes.
Stir in the rice and coat well so it forms an even layer, then add 400ml stock and the saffron with the soaking water. Simmer for 10 minutes or until the rice is nearly cooked, add more stock if it gets too dry. Season with salt and pepper.
Add the fish and seafood, carefully folding it into the dish without disturbing the rice too much. Cook for 5-8 minutes until the fish and seafood is cooked though.
Cover the dish with a lid and take off the heat. Allow to rest for 10 minutes.
Heat a bit of olive oil in a small pan and cook the prawns a couple of minutes on both sides.
Garnish the paella with the prawns, chopped parsley and wedges of lemon.