National Spanish Paella Day falls on Sunday, March 27th, and to celebrate why not make this infamous Spanish dish at home? Packed with squid, prawns and mussels, Spanish food specialists, Brindisa are here to help with its signature recipe right in time for spring feasting.
Serves 4 people
Ingredients
200g squid (net), cut into small pieces
1/2 kilo mussels in their shells, scrubbed
8 large raw prawns in their shells
950ml El Navarrico fish stock fumet
1 tsp sea salt
80ml water
A pinch of Fortnum and Mason saffron
5 tbsp Brindisa Arbequina olive oil
1 onion, chopped
3 garlic cloves, peeled and sliced
2 tomatoes, finely chopped
1 tsp La Chinata sweet paprika
Several grinds of black pepper
400g Calasparra rice
6 El Navarrico Piquillo peppers, cut into strips
1 lemon, cut into 8 wedges
Special equipment
Paella Cooking Set with Burner 46cm
Method
1. In the saucepan gently warm the fish stock, water and saffron to just under a simmer; cover the pan.
2. Heat the olive oil in the paella pan over medium heat using your largest burner; soften the onions and garlic; add the tomatoes, and cook for a few minutes to reduce and thicken; stir in the paprika and black pepper; stir in the squid, coating well.
3. Add the warmed stock and bring to the boil; stir in the rice, coating well – then do not stir the rice again.
4. Bring the pan to a gently rolling boil and cook for about 5 minutes.
5. Continue to boil until the rice is no longer soupy then reduce the heat to low; arrange the mussels (hinge side down), prawns and pepper strips over the rice, pressing in gently.
6. Continue to cook for about 10-15 minutes, until the liquid is absorbed.
7. Remove from heat, cover with a tea towel, and leave to rest for 5 minutes.
8. Garnish with lemon wedges and take to the table.
Factbox
Brindisa
Address: Brindisa Shop at Borough Market, Floral Hall, Borough Market, Stoney St, London SE1 9AF
Phone: +44 20 7407 1036
Website: brindisakitchens.com
