I don't have a special paella pan but i works just fine in a cast iron pan. This recipe is with mussles, prawns, sea bass and squid, use other fish or shellfish to your liking.
1 person made this
150ml dry white wine
300ml fish or vegetable stock
1/4 teaspoon saffon threads
150g large prawns, peeled and deveined
250g firm white fish such as sea bass, cut into 3cm pieces
1 cleaned ready to cook squid, cut into rings
1/4 teaspoon coarse salt
4 tablespoons olive oil
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1 medium onion, minced
4 garlic cloves, minced
2 1/2 teaspoons paprika powder
2 tomatoes, diced
salt and pepper
1 teaspoon paella seasoning mix (optional)
300g arborio or other short grain rice
500g cleaned ready to cook mussels
Method Prep:15min › Cook:30min › Ready in:45min
In a saucepan heat wine, stock and saffron, do not boil. Keep warm.
Preheat oven to 200 C / Gas 6.
Add prawns, fish and squid to a bowl and sprinkle with the salt. Set to one side for 5 minutes.
Heat 2 tablespoons olive oil over medium to high heat in a cast iron pan or a paella pan. Add the seafood mixture and fry or 1 minute, then transfer the entire contents of the pan including the liquid to a bowl.
Heat remaining olive oil and fry onion, garlic and pepppers. Add paprika, salt and pepper and paella spice mix if using and fry for 3 minutes, stirring. Add tomatoes and fry for a further 2 minutes. Add rice and fry whist stirring. Add the hot stock and bring to the boil. Boil for 3 minutes. Add seafood mixture and boil for a further 2 minutes. Distribute the mussels evenly over the pan.
Place pan in the preheated oven and cook till the rice has absorbed all the liquid and the mussels have opened. Remove any mussels that haven not opened. Cover the pan with aluminium foil and let rest for 10. minutes. Bring the paella to the table and serve it from the pan.