MR GREEDY’S KITCHEN

MR GREEDY’S KITCHEN

Basque Fish Paella
450g white fish [cod or haddock]
140g chargrilled calamari rings [ready to eat] M&S
2 x 100g cooked mussels [M&S]
1 x 165g raw Honduran king prawns [M&S]
1 large onion
120g large tomatoes, cored and chopped
2 large cloves of garlic
1 med green and red peppers
2 sprigs of fresh parsley
Pinch of saffron or 1/2 tsp turmeric
120ml good quality olive oil
473ml water
275g paella rice
100g frozen peas
2 tsp salt
lemon wedges to serve
Cut the fish into bite sized pieces. Finely chop the
onions, core and finely chop the tomatoes. Peel and
roughly chop the garlic. De-seed the peppers and
finely chop the flesh. Pound the garlic, parsley and
saffron or turmeric together in a mortar.
Heat the oil in a Paella pan or a large deep-frying
pan and sauté the onion and sweet peppers until
lightly browned. Add the tomatoes and sauté for
about 2 minutes. Add the fish and simmer for about
5 minutes. Add the prawns, calamari rings and cockles
and simmer for about 5 minutes. Add the garlic
mix and the water and bring to the boil. Add the rice,
peas and salt, mix well to combine. Cook for 5
minutes on a higher heat. Lower the heat, cover
loosely with foil and simmer for about 10 – 15
minutes until the rice is just cooked, stirring every
now and again making sure it doesn’t catch. Remove
off the heat and set aside for about 5 minutes before
serving. Serve with lemon wedges and a glass or two
of chilled wine.

 

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