Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Seafood Paella (Paella Marinera)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
225g/8 oz shelled uncooked prawns 225g/8 oz small squid, cleaned 12 mussels, cleaned
450g/1 lb firm white-fleshed fish fillets 125ml/4 fl oz olive oil 1 large onion, finely chopped
2 cloves garlic, crushed 1 green pepper, cut into strips 2 large ripe tomatoes, peeled, seeded and chopped
550g/1-1/4 lb Valencia or arborio rice pinch saffron threads, crumbled 1.5 litres/2-3/4 pints basic fish stock
salt and ground black pepper 6 unshelled cooked prawns, to garnish



1 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/3/4 in pieces.
2 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 distrub the mussels. Garnish with cooked prawns and serve directly from the pan.

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