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Spanish Paella

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Spanish Paella
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easy
Difficulty
40 min.
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
4 tablespoons
3 ½ ounces
Pancetta (cubed)
1
onion (finely sliced)
2 cloves
garlic (chopped)
1
red Bell pepper (deseeded and sliced)
1 cup
½ cup
2 pinches
Saffron (dissolved in boiling water)
3 cups
7 ounces
Squid ring (cleaned)
1 cup
frozen peas
2 handfuls
clam (cleaned)
2 handfuls
mussels (cleaned)
12
Tiger prawn (cooked and shelled)
4
Lobster claw (cooked and shelled)
1
lemon (juiced)
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Preparation steps

Step 1/5
Heat the oil in a large pan and gently cook the pancetta until the fat starts to run. Add the onion and cook until soft but not brown.
Step 2/5
Add the garlic and the bell pepper, cook for 2 minutes then add the rice and cook, stirring all the time, for 2 more minutes.
Step 3/5
Add the wine, let bubble then add the saffron and stock. Cook over a low heat, stirring from time to time, for 15 minutes or until the rice is nearly tender then add the squid rings and peas. Season with salt and pepper, heat through then add the clams, mussels, prawns and lobster claws.
Step 4/5
Stir very gently until the clams and mussels have opened and the squid is just cooked then remove the lids from the mussel shells and arrange the mussels around the edge of the pan.
Step 5/5
Squeeze over the lemon juice and serve immediately.

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