Paella
By: Anthony Stewart From: Florida Fatbusters
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-
Paella
- Prep time:
- 30 mins
- Cook time:
- 1 hr
- Serves:
- 8
Brown rice adds a deliciously nutty touch to traditional paella in this semi oven-baked recipe from Anthony Stewart
Ingredients
- 2 tbsp Olive oil
- 2 cloves Garlic, crushed
- 125g Shallots, sliced
- 500g long grain brown rice
- 0.5 tsp strands Saffron
- 125ml White wine
- 500ml fish stock
- 375 ml water
- 0.5 bulb Florence Fennel, diced
- 4 red Peppers, diced
- 1kg Peas
- 4 cherry tomatoes, halved
- 16 Mussels
- 400g jumbo Prawns
- 8 Scallops
- 100ml tomato sauce
- 1 tbsp fresh Thyme, leaves only
- 1 bunch Parsley, chopped
- 1 bunch tarragon, chopped
Method
1. Preheat the oven to 180C/gas 4. Heat the oil in a large deep ovenproof frying pan, set over a moderate heat. Add the garlic and shallots to the pan and soften over a medium heat for 3-4 minutes.2. Stir in the rice and cook for 30 seconds.
3. Add the saffron, wine, fish stock and water. Bring to the boil and cook for 5 minutes. Lower the heat, cover the pan, and transfer to the oven. Cook for 40 minutes.
4. Meanwhile, heat a separate large frying pan and add the vegetables and cherry tomatoes. Cook for 5 minutes, until softened.
5. Add the shellfish.
6. Remove the rice from the oven and tip into the pan along with the tomato sauce.
7. Stir in the herbs and serve straight away.
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