No trip to Spain would be complete without sampling their famous rice dish, paella. The ingredients vary from region to region, but we've used monkfish, squid and mussels for this version. Serve with crusty bread.
Recipe provided by:
Reader's Digest
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Fresh Fish & Seafood
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large pinch of saffron threads
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900 ml (1½ pints) fish stock, preferably home-made
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400 g (14 oz) squid
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2 tbsp extra virgin olive oil
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200 g (7 oz) monkfish fillet, cut into bite-sized pieces
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2 large garlic cloves, crushed
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1 large onion, finely chopped
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½ tsp paprika, or to taste
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2 large red peppers, seeded and chopped
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250 g (8½ oz) long-grain rice
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1 can chopped tomatoes, about 225 g
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150 g (5½ oz) frozen peas
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12 mussels, scrubbed and beards removed
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3 tbsp finely chopped parsley
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salt and pepper
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Preparation method
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1.
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Put the saffron threads in a large, wide, heavy-based pan over a moderate heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Remove the pan from the heat, cover and set aside to infuse.
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2.
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To prepare the squid, pull the head, tentacles and insides from the bodies. Discard the head and the hard beak from the base of the tentacles. Pull out the clear quill from the bodies, and discard. Use your fingers to rub the thin grey skin from the bodies, holding them under running water. Slice the bodies into thin strips and chop the tentacles. Set aside.
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3.
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Heat 1 tbsp of the oil in a frying pan. Add the monkfish pieces and quickly fry on all sides until lightly browned. Remove the fish and set aside. Add the remaining 1 tbsp oil to the pan. Add the garlic, onion and paprika and cook over a moderate heat for 2 minutes, stirring occasionally. Stir in the red peppers and continue cooking for about 3 minutes or until the vegetables are softened but not brown.
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4.
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Stir in the rice so all the grains are well coated with oil. Bring the saffron-infused stock to simmering point and add half of it to the rice. Stir, then bring to the boil. Reduce the heat to low and simmer for 5 minutes or until the liquid is almost all absorbed.
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5.
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Add the rice mixture to the stock remaining in the large pan. Gently stir in the tomatoes with their juice, the peas and monkfish pieces. Arrange the mussels on the top. Simmer for about 5 minutes. Very gently stir in the squid, then simmer for a further 15 minutes or until the rice is tender and all the liquid has been absorbed. Season with salt and pepper to taste.
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6.
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Remove the pan from the heat, cover and leave to stand for 5 minutes. Discard any mussels that have not opened. Sprinkle the top of the paella with the parsley and serve.
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Copyright
Copyright by The Readers Digest Association, Inc. 2003
Some more ideas
To make a seafood risotto, in step 3, omit the paprika, and replace the red peppers with a large bulb of fennel, finely chopped. In step 4, stir in 250 g (8½ oz) risotto rice. Add 4 tbsp dry white wine and stir until it is absorbed, then add the saffron-flavoured stock, a ladleful at a time, only adding the next ladleful when the previous batch has been absorbed. Stir constantly while the rice is cooking. When about three-quarters of the stock has been added, add the browned pieces of monkfish and the squid. Omit the tomatoes, peas and mussels. Continue gradually adding the stock, stirring gently. When all the stock has been added, season to taste. Sprinkle with chopped fresh dill or parsley, cover and leave to stand off the heat for about 2 minutes before serving.
Plus points
Using the stock obtained by boiling the head, skin and bones from any white fish not only adds flavour to a dish but also some nutrients. Any vitamins and minerals that leach out into the water will make a contribution to the dish. * Including more than one source of starchy carbohydrate at a meal is a simple way to increase intake. Serving bread with a rice dish is uncommon in this country but something that should be recommended.
Each serving provides
B1, B6, B12, C, niacin, copper, selenium * A, E, folate, iron, potassium, zinc * B2, calcium