seafood paella for two
You don’t need a three foot wide paella pan to make an excellent paella just for the two of you. You can make it in an ordinary frying pan as in the following recipe. Traditionally in Spain, paellas are made by the men over an open fire of orange wood, drinking their vino and discussing the days news. Then they all sit around the pan and eat from the pan using wooden spoons.
But you don’t need a open field or orange wood to make a small paella. This recipe allows you to make a good paella in an ordinary frying pan in the comfort of your own kitchen. Then sit down at table and enjoy with a glass of wine or better still – sangria.
Ingredients (serves 2)
200 grams snapper fillet,
cubed 1 whole squid tube, cut into rings
8 prawn cutlets
8 large scallops roe off
2 cup saffron fish stock (stock with 10 threads of saffron)
½ chopped onion
½ diced red capsicum
2 cloves finely diced garlic
2 Tbsp Extra Virgin Olive Oil
1 cup Basmati rice
½ cup green peas
Salt and Pepper to taste
2 Tbsp chopped parsley
Method Using a 28-32 cm Paella pan (frying pan okay), put to medium heat and add oil, onion, garlic and capsicum. Stir till soft and add parsley. Add snapper, calamari, peas and salt and pepper to taste. Put on high heat and add rice and stock. Arrange seafood evenly over pan but do not stir, and let reduce for 10 mins, or until rice is almost cooked. Place prawns and scallops on top of the rice and distribute evenly and reduce heat to simmer until stock is reduced but rice is moist. Turn heat to high for 1 minute to create the signature crust at bottom of pan. Drizzle 1 Tbsp of extra virgin olive oil over Paella and remove from heat and serve with wedge of lemon.
paella Recipes with Bill & Sheila
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