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Seafood Paella (Paella Marinera) recipe (Seafood)

Yield: 6 servings

8 oz shelled uncooked prawns
1 lb firm white-fleshed fish fillets
2   cloves garlic, crushed
lb Valencia or arborio rice
some   salt and ground black pepper
8 oz small squid, cleaned
4 fl oz olive oil
1   green pepper, cut into strips
1 pinch saffron threads, crumbled
6   unshelled cooked prawns, to garnish
12   mussels, cleaned
1   large onion, finely chopped
2   large ripe tomatoes, peeled, seeded and chopped
pints basic fish stock

Posted by Margo on Mar 14, 2008


Recipe for Paella Marinera

Preheat the oven to 180C/350 F/gas mark 3. If the prawns are large, cut them in half. Cut the squid into rings; leave tentacles joined together and trim the feelers. Clean the mussels. Remove the skin from the fish fillets and cut them into 2 cm/¾ in pieces.

Heat the oil in a paella pan or large, flame-proof casserole. Add the onion and cook gently for about 10 minutes until transparent. Stir in the garlic and cook for 1 minute. Add the pepper and tomatoes and cook for about 5 minutes. Stir in the rice, saffron, half the stock and salt and pepper to taste. Bring to the boil, then reduce the heat and cook, stirring, for about 8 minutes or until the liquid is absorbed.

Remove the pan from the heat and stir in the remaining stock. Press the prepared seafood into the rice mixture, placing the mussels to top. Cover the pan loosely with foil and bake for about 20 minutes until the liquid is absorbed and the seafood is cooked. Discard any of the mussels that have not opened. Remove the foil, cover with cloth, and leave to stand for 10 minutes. Gently fluff rice with a fork; do not disturb the mussels. Garnish with cooked prawns and serve directly from the pan.

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