Add the olive oil and monkfish and fry until just browned.Īdd the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through.Īdd the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper. Meanwhile, heat another frying pan until hot. You can add mussel meat or other shellfish to this rice, as long as it’s cleaned from the shells.For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo.Īdd the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes.Īdd the tomatoes and butter beans and simmer for 5-6 minutes. If everything has gone well you should be about to eat an exceptional paella. Leave to rest for 5 minutes before serving. Ideally a layer of toasted rice will form on the bottom of the pan, which unfortunately you cannot see but you can judge by the noise and smell of the pan – it should sound like it is crisping up and the smell should be toasty. Reduce the heat to low and cook for 8 minutes, or until the rice is cooked. Roughly chop the prawn tails and the cod cheeks and scatter them over the pan, shaking the pan a couple of times to distribute them. Check the seasoning for salt and rectify if needed. Pour in the boiling stock, give it a good stir and boil for 10 minutes. Give it a good stir to coat it in the sofrito and sear for 2 minutes. Increase the temperature to its highest setting and add the rice. Scrape the bottom of the pan while the tomato is cooking to release all the sticky bits. Fry all together, stirring constantly, for about 4–5 minutes, or until the tomato has reduced down. Continue to fry for about 3 minutes, stirring constantly, then add the sweet pimentón and 20 seconds later the tomatoes. Fry for 5 minutes before adding the garlic. When it starts to pop a little bit after 4 minutes, lower the heat to medium and add the onion. Infuse the shellfish stock with the saffron over low heat until needed.Īdd the oil and salt to a large wide pan over a high heat and fry the ñora pepper on both sides for 2 minutes, then add the squid. I know it feels like you’re doubling up but, seriously, it is the only way to get the intensity and depth of flavour. I believe that the only way to achieve the flavour that a master arrocero in Valencia will get into his paella is by making a shellfish stock with a previously made fish stock. This is fundamental to any good rice dish or paella.Ģ fresh squid (weighing 600g, cleaned (ask your fishmonger to do)ġ small Spanish onion, very finely choppedġ tsp sweet pimentón (sweet smoked paprika)ġ2 fresh whole king prawns (or 20 langoustines), heads and shells removed and diced Whether you buy it or make it from scratch, you will need to give it extra flavour by adding more ingredients before you allow your rice to drink it. These ingredients are incomparable to the ones you will find elsewhere sadly, but never mind, I have the solution. Ingredients in the Spain’s Levante are of the highest quality and full of flavour, whether it is an onion or the fish they make the stock with. This recipe relies heavily on the flavour of your fish stock. Senyoret means ‘lord’ in the Valencian dialect and, back in the day, the lords wanted their food prepared and neat. This is a seafood paella for people who don’t fancy getting their hands dirty peeling shellfish.
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