Paella

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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Ingredients

2 tbsp Olive oil
2 garlic cloves, crushed
125g Shallots, sliced
500g long grain brown rice
0.5 tsp saffron strands
125ml White wine
500ml fish stock
375ml 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
1 bunch Parsley, chopped
1 bunch tarragon, chopped

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