Seafood paella for Good Friday.
1/2 cup olive oil
2 cups paella rice
1 diced onion
1 diced pepper
1 cup peas
3 skinned and chopped tomatoes
3 cloves garlic
2 cups fish stock
1 cup white wine
2 TSP sweet smoked paprika
1 tblsp tomato paste
Lemon, parsley and pepper to taste / garnish .
In paella pan sautee onion, add peppers then tomatoes, add garlic, then tomato paste. Cook down until tomato breaks up.
Mix stock, wine and saffron and bring to a simmer. Turn off and keep warm.
Add rice to Sautee mix. Cook and toast few minutes…add stock to rice, give a good stir. Level out rice. Simmer on low heat without disturbing 10 – 15 mins.
Add seafood ( quanaties to taste ). Push seafood down in to the rice. Allow another 10 mins. Turn on high flame for a minute or 2 to make the socarrat
Then cover with foil, turn off, allow to rest and finish cooking with residual heat.
Garnish and enjoy.
I used large prawns. Half I peeled, the others I left whole. Added to the overall flavour.
The small amount of sweet paprika gave an overall smokey flavour to the dish.