Prawns

Paella for beginners

Name: Paella for beginners recipe
Yield: 4
Ingredients: 100ml extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1/3 bunch flat-leaf parsley, leaves picked, stems finely chopped; 1 chorizo, finely chopped; 1 tbs tomato paste; 250g cherry tomatoes; 1 tsp saffron threads; 1 1/2 tsp smoked paprika; 2 squid hoods, cleaned and finely chopped; 2 cups (500ml) fish stock; 1 cup (200g) bomba rice (from Spanish delis – substitute other short-grain rice); 400g pot-ready clams (vongole)

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by Phoebe Wood

Sep 05, 2020

“Paella is surprisingly easy to make and incredibly flavoursome," says Phoebe Wood.

100ml extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1/3 bunch flat-leaf parsley, leaves picked, stems finely chopped
1 chorizo, finely chopped
1 tbs tomato paste
250g cherry tomatoes
1 tsp saffron threads
1 1/2 tsp smoked paprika
2 squid hoods, cleaned and finely chopped
2 cups (500ml) fish stock
1 cup (200g) bomba rice (from Spanish delis – substitute other short-grain rice)
400g pot-ready clams (vongole)

Method

1.

Heat oil in a large paella pan (we used a 30cm x 37cm pan) or large deep frypan over medium-low heat. Add onion, garlic, parsley stems and chorizo, and cook, stirring, for 10 minutes or until onion is very soft. Add tomato paste and stir for 2 minutes or until caramelised. Add cherry tomatoes, saffron, paprika, prawn and squid. Stir for 2 minutes, then add the stock. Bring to a simmer, then add the rice.
2.

Reduce heat to medium-low and cook for 25 minutes. Increase heat to medium and place the clams evenly over the rice (make sure you push them down into the rice so that they cook) and cook for 5-6 minutes, covered, or until clams have opened and are cooked. Discard any unopened clams. Remove the lid and cook for a further 5-6 minutes to form a caramelised crust on the bottom of the rice. Scatter over parsley leaves to serve.

Review 1