Seafood Paella

What better way to finish the week than a big feast shared with good friends over good wine? Last nights meal came about by intertwining a few different recipes to create a delicious Seafood Paella. With most of the work in the prep, you’re freed up to relax and entertain when your guests arrive. Admittedly, possibly a little too relaxed as I completely forgot to add the peas. I guess good friends and good wine can have that effect. . .  xx

 

Seafood Paella
Recipe by MummyKnows 

Ingredients:
soffrito
2 tablespoons extra virgin olive oil
2 onions, thinly sliced
2 garlic cloves minced
1 red pepper diced
1 chilli (optional) finely diced
3 tablespoons fresh thyme finely chopped
3 tomatoes diced

5 cups chicken stock (plus extra)
1/2 cup dry white wine
1/2 teaspoon saffron
8 prawns
12 clams rinsed
12 mussels
8 pieces calamari
200g fillet thick white fish (we used bass groper)
2 tablespoons extra virgin olive oil
2 cups short grain rice (Aborio rice will suffice)
3/4 cup sweet peas
salt and pepper to taste

Garnish
handful parsley
lemon wedges

Directions
Preheat the oven to 190 degrees. In a large frying pan heat 2 tablespoons of oil. Add all the soffrito ingredients except the tomatos, simmering on a low flame for up to one hour, stirring occasionally. Add the tomatos, cover and simmer for another 20 minutes. Allow to cool completely and set aside in a small bowl.

In the same frying pan heat 2 tablespoons olive oil, add rice and saffron and saute for approx 2 minutes. Add approx 3/4 cup of the soffrito mixture and stir for another minute. Cover with boiling chicken stock and white wine, bring to a simmer then cover and transfer to the oven for 20 minutes.

Then add the seafood, nestling each piece into the rice mixture. At this point you may need to add a little extra stock. Continue to cook for a further 15 minutes, add peas and cook for a further 5 minutes. Garnish with parsley and lemon wedges to serve xx

Pics by MummyKnows and Friends x