Savoury smoked paprika gives a real lift to this healthy yet impressive paella-style dish with prawns, baby squid and mussels
- 1.3l fish or chicken stock
- large pinch of saffron (optional, see tip)
- 4 tbsp olive oil
- 4 garlic cloves, 1 left whole, 3 finely chopped
- 12 large prawns, shells on
- 4 baby squid (about 250g), cleaned and sliced
- 1 onion, very finely chopped
- 2 celery sticks, very finely chopped
- 1 tsp fennel seeds, lightly crushed
- 2 tbsp tomato purée
- 1 tsp smoked paprika (hot or sweet)
- 300g paella rice
- 250ml fino sherry or dry white wine
- 300g fresh mussels, cleaned (discard any that are open)
- large handful parsley, roughly chopped
- 1 lemon, cut into wedges, to serve
MethodAdd the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
- 500ml mild olive oil
- 2 tsp sweet smoked paprika
- 1 garlic clove, thinly sliced
- 1 tbsp black peppercorn
- 1 tbsp fennel seed
- 8 red peppers
- 8 yellow peppers
- sea salt flakes
- 300ml white wine vinegar
- small bunch flatleaf parsley, chopped (optional)
- Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
- Heat the grill to high. Cut the peppers in half (leave the stalks in place – they’ll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
- Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you’re planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red and 1 yellow pepper, deseeded and sliced
- 2 garlic cloves, sliced
- 250g paella rice
- 850ml hot vegetable stock (we used Kallo very low salt stock)
- pinch saffron
- 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
- juice ½ small lemon
- small handful flat-leaf parsley, roughly chopped
- Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
- Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
- 1 tbsp olive oil
- 2 onions, halved and thinly sliced
- 2 celery stalks, finely chopped
- large bunch flat-leaf parsley, leaves and stalks separated
- 2-3 tsp paprika
- 200g roasted red pepper, drained weight, thickly sliced
- 400g can chopped tomato with garlic
- 400g white fish fillet, cut into very large chunks
- few fresh mussels (optional)
- Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.
- Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.