I cannot describe how much I enjoyed this dish.
It was actually the first time I made it. I had it in restaurants before but never attempted to make it at home.
I made this dish for my beloved's birthday party and I wanted it to be special, so I did my best in trying to find the freshest fish I could get.
I usually look at the fish on display and I quickly try to establish whether it was last nights catch or not. With prawns and langoustines it can be difficult though and if unsure I usually ask my fishmonger hoping that he will tell me the truth! Yes, I am obsessive about it but old fish can wreck a dish and make it taste completely different.
I have been quite lucky this time and the fish was excellent.
I made sure I added lots of saffron to give it that typical paella colour which makes this dish so tasty and unique.
Ideally it should be cooked in a large pan (called paella) and served at the table direct from the pan too but I did not have one large enough to "accommodate" the langoustines and the king prawns in order to make a good picture so I had to serve it on a tray instead.
That was not big enough though anyway! I think I could do with some more pots and pans!
I have only added peas to the rice but there are lots of different versions. You can add peppers as well to give it a more colourful look and you can use the shellfish you prefer.
- Prep Time : 1 hour 30 minutes
- Cook Time : 45 minutes
- rice for paella or arborio rice - 400 g
- squid - 400 g
- onion - 1
- mussels - 3 handfuls
- clams - 2 handfuls
- peas - 4 tbsp
- langoustines - 4
- king prawns - 4
- paprika - 1 tsp
- chilly - 1
- garlic - 3 cloves
- shrimps - a handful
- saffron - a few stems
- olive oil - 7 tbsp
- white wine - a dash
- fish stock - 1,2 Liters
Basically you will need 3 glasses of liquid for every glass of rice.Pour this stock into the paella pan.Add the rice, the peas and salt to taste. Stir it well in, then you should leave it to cook without stirring it.
Cook for 7 minutes on a high heat then turn the heat down. Add the shrimps and slow cook it for a further 10 minutes.
Just a few minutes before it is cooked add the shellfish and arrange the langoustines and the king prawns nicely on top of the rice and serve.These beasties were too big to fit nicely on the tray: they look like they are fighting to get some space! Well, not such a good looking dish but sooo tasty! And this is a promise.
I am submitting this recipe to "Made with Love Mondays" featured by Javelin Warrior.