Doesn’t paella just creams summer? To me, it brings back memories of a summer in Spain. My family and I were staying close to Barcelona and I can still very vividly remember the campsite. The camping was filled with pine trees (that lovely smell!) and was just a short walk to the beach.
The camping restaurant had paella with squid on their menu and I remember how sceptical my sister and I were. My dad assumed us we were going to like it, but after trying it we concluded it tasted just like rubber.
Nowadays I absolutely love squid, especially Jamie’s Italian’s crispy squid. Together with the aioli… to die for! This recipe is also based on one from Jamie’s Magazine and although you might think that – making your own paella isn’t difficult or much work. All you need is the right ingredients. Let’s get started!
- 400g paella rice (or risotto rice)
- 350g mixed seafood
- 150g peas, from can or frozen
- 1 red pepper
- 1 large onion
- 2 garlic gloves
- 1 celery stick
- 1 l fish stock
- 5 strings of saffron
- 2 tsp smoked paprika powder
- 2 tsp tomato puree
- Olive oil
- Parsley, to taste
- Lemon juice, to taste
- Salt & pepper
- Peel and finely chop the garlic and onion. Heat olive oil in a large pan and gently fry the onion and garlic.
- Chop the celery and pepper and cook for another 4 minutes, while stirring.
- Throw in the rice, keep stirring and cook until the rice looks a bit translucent. Add a large splash of fish stock and stir until the rice soaked up all the stock.
- Lower the heat and keep stirring while adding ladleful’s of stock, allowing each to be absorbed before adding the next – this takes about 20 mins.
- About halfway through, add the saffron, peas and tomato puree as well.
- Meanwhile, heat some olive oil in another pan or wok and cook the seafood on high heat. Drizzle with lemon juice, to taste.
- Bring the paella to taste with some salt & freshly grated pepper and add chopped parsley when serving.