Having just come back from Mallorca, you might be thinking that I’m going to treat you to a delicious authentic and traditional Spanish recipe. Well, erm, unfortunately for you, that’s not the case.
I actually made this before we even went on holiday, in anticipation of all the yummy things we were looking forward to eating. And while we did certainly enjoy lots and lots of different tapas, fresh fish and amazing fresh produce (I’ll never look at a british tomato in the same way after tasting their sun soaked Spanish brothers), we were all a little disappointed in the paella. Don’t get me wrong, it was good, but this homemade version was better.
The fish came from the supermarket, the stock probably hadn’t been cooked for as long, and there were definitely more burnt bits in mine (which I’ve since learnt is a Spanish delicacy) but somehow it tasted better, more wholesome and more cosy.
I used river cobbler, but you can use any white fish you like. The fish also came frozen, in a large mixed seafood bag, from Tescos. I was dubious of this at first, but it really was delicious. It included prawns, mussels and squid, and at £3 for 500g…was bloody good value! I found mine in a special little freezer next to the fresh fish counter, and they’re currently on 3 for 2.
If you want to make your stock a little more special, buy some extra shell on prawns and peel, keeping the flesh to one side (you can add it to the paella later). Heat some oil in a large pan, saute one clove of chopped garlic for 2 mins. Add the heads and tails of the prawns, breaking them up, for about 3 mins. Pour in your stock and let simmer gently for 30 mins, then strain, season, and keep warm for later on.
A word on the pan: I used the largest, thinnest saucepan I had, don’t feel you need to go out and buy a pealla pan. However, if you do, remember to consider that you want the whole base of the paella to be on the heat at once so that it cooks evenly, so don’y buy anything too large.
I ate loads of other tasty things in Mallorca last week, check out my instagram (@kloelladeville) here for more pics.
Adapted from here
To serve 4-6, you will need:
50ml olive oil
3 cloves garlic, finely chopped
500ml good-quality fish stock
150g sustainable white fish, such as monkfish, river cobbler or cod, cut into chunks
1 onion, finely diced
1 tsp smoked paprika
200g chopped tomatoes
50ml dry white wine
Pinch of saffron soaked in 1 tbsp hot water
500g paella rice
500g frozen mixed seafood bag, of mussels, squid rings and prawns, defrosted according to packet instructions
150g broad beans
Handful of flat-leaf parsley to garnish
1 lemon, cut into wedges
Heat the oil in a large, thin based pan or paella pan. Add the chunks of white fish, cooking until golden, for about 5 mins. Remove and leave to drain on kitchen paper. Add the onion and garlic, and cook until soft. Coat with the paprika and cook for one min, then add the white wine and cook for 5 mins on a high heat. Add the broad beans.
Stir in the rice, making sure it’s well coated in the sauce, and forms an even layer. Add 400ml of your stock and the saffron soaking in water. Simmer vigorously on a high heat for 10 mins then arrange the monkfish, prawns, mussels and squid on top, pushing them in slightly but not disturbing too much. Cook for another 8 mins, adding the rest of the stock if it looks a little dry.
Remove from the heat and cover with foil and leave for 10 minutes. This will help cook the top later of rice. Remove foil, garnish with parsley and wedges of lemon.