Quick recipe finder Southern paella
This stunning one-pot dish makes a great main meal for a relaxed family gathering, served with your favourite Spanish wine.
By James Martin From Saturday Kitchen
Ingredients
For the southern paella
- 3 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 red pepper, finely diced
- 4 ripe tomatoes, chopped
- 2 sprigs fresh thyme
- 2 tsp smoked paprika
- 175ml/6fl oz white wine
- 500g/1lb 2oz hake, cubed
- 300g/10½oz baby squid, sliced
- 400g/14oz paella rice
- 1.5 litre/2½ pints fish stock
- 1 tsp saffron strands
- 12 prawns, head removed shell and tail on
- 300g/10½oz mussels
- 350g/12oz clams
- 150g/5½oz peas
- 2 lemons, 1 juiced and 1 sliced
To serve
Method
Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes.
Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half.
Add the hake and baby squid and stir.
Tip in the rice, stir and add the stock and saffron.
Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed.
Add the prawns, mussels and clams and cook for 3-4 minutes.
Stir in the peas and lemon juice and season with salt and pepper.
To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil.
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