Prawn and red mullet paella

    1 hour 5 min

    This classic Spanish favourite is always enthusiastically welcomed at the dinner table by seafood lovers. This version is packed with colourful red and yellow peppers, asparagus and peas, together with large, succulent tiger prawns and chunks of red mullet. Serve with a green salad for a memorable Mediterranean-style meal.

    5 people made this

    Serves: 4 

    • 1 tbsp extra virgin olive oil
    • 1 large onion, roughly chopped
    • large pinch of saffron strands
    • 1 red pepper, seeded and roughly chopped
    • 1 yellow pepper, seeded and roughly chopped
    • 2 garlic cloves, crushed
    • 250 g (8½ oz) long-grain brown rice
    • 100 ml (3½ fl oz) dry white wine
    • 360 ml (12 fl oz) hot fish stock, or as needed
    • 3–4 sprigs of fresh rosemary
    • 2 red mullet, about 180 g (6½ oz) each, cleaned
    • 115 g (4 oz) asparagus tips, cut in half lengthways
    • 115 g (4 oz) frozen peas
    • 200 g (7 oz) cooked peeled tiger prawns
    • salt and pepper
    • lemon wedges to serve

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the olive oil in a large, deep frying pan, add the onion and cook gently for 5 minutes or until softened. Meanwhile, soak the saffron in 2 tbsp boiling water.
    2. Add the peppers and garlic to the pan and cook for 3–4 minutes. Stir in the rice, then add the wine, hot stock, saffron mixture, rosemary sprigs, and salt and pepper to taste. Bring to the boil, then cover, reduce the heat and cook for 25 minutes or until the rice is almost tender, adding more stock if it is all absorbed before the rice is ready.
    3. Meanwhile, preheat the grill to moderate. Place the red mullet in a shallow flameproof dish and grill for about 6 minutes on each side. To test if the fish is cooked, insert a knife tip near the bone; the flesh should flake easily. Cut off the heads and tails, remove the bones and cut the flesh (with skin) into large, bite-sized pieces.
    4. Add the asparagus tips and peas to the rice and mix in. Cook, covered, for a further 5 minutes, by which time all the stock should have been absorbed and the rice should be tender.
    5. Add the prawns and red mullet to the pan and stir carefully to mix them into the rice. Cover and cook gently for 4–5 minutes to heat through, then serve with lemon wedges.

    Another idea

    To make braised rice with mussels, scrub 1 kg (2¼ lb) mussels under cold running water, discarding any open ones that do not close when tapped sharply. Put them in a large pan with 90 ml (3 fl oz) white wine, 1 chopped onion, 2 chopped garlic cloves and a handful of chopped parsley stalks, then cover and cook over a high heat for 3–4 minutes, shaking the pan frequently, until the shells open. Remove most of the mussels from their shells. Strain the liquid and make up to 750 ml (1¼ pints) with fish or vegetable stock. sauté2 chopped leeks (white part only) and 2 crushed garlic cloves in 1 tbsp extra virgin olive oil until softened. Stir in 250 g (8½ oz) long-grain white rice, then add the stock with 2 bay leaves, 2 sprigs of fresh thyme and seasoning to taste. Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes or until the rice is just tender. Add 1 can artichoke hearts, about 400 g, drained and sliced, and 115 g (4 oz) frozen petit pois and cook, covered, for a further 5 minutes. Toss in the shelled mussels, 55 g (2 oz) chopped watercress and 3 tbsp chopped parsley, and heat through. Garnish with the mussels in their shells and lemon wedges.

    Plus points

    Red mullet has lean, firm flesh with a taste more reminiscent of shellfish than white fish. It is an excellent source of selenium, a mineral with potent antioxidant properties. * Prawns contain useful amounts of many of the B vitamins, most notably vitamin B12, which is essential for healthy blood and nervous system. * Fresh peas have a short season, but frozen peas can be eaten throughout the year. They have a similar nutritional content to fresh peas as long as they are not overcooked.

    Each serving provides

    B12, C, copper, selenium * A, B1, B6, folate, niacin, zinc * E, calcium, iron, potassium

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