Paella a Mi Estilo

"A spectacular dish delivered from the pan. Serve with crusty bread to mop up the juices."
 
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Ready In:
1hr 20mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Peel the shrimp and set the tails aside. Put the heads and shells into a large pan of water and simmer for 10 minutes. Remove from the heat and strain the liquid into a bowl.
  • Remove the beards from the mussels then scrub under cold running water.
  • Discard any shellfish with broken shells or which don’t shut when sharply tapped.
  • Put the shellfish in a saucepan or frying pan, add 1/4 cup water, cover and cook over a high heat for 3-6 minutes, until the shells have opened. Lift out with a slotted spoon, discarding any that remain closed. Reserve the cooking liquid.
  • Shell the mussels, reserving a few in shells for the garnish. Strain the cooking liquid through a muslin-lined sieve into the shrimp stock. You need 7 cups, so make up with water, if necessary. Pour the stock into a saucepan and heat gently, but don’t allow to boil.
  • Preheat the oven to 350°F Cover the base of a paella pan (or large, heavy frying pan with a metal handle) with oil.
  • Add the onion and garlic and cook over a medium heat, stirring occasionally, for 7 minutes until lightly browned.
  • Add the tomato and cook, stirring, for a few minutes.
  • Reserve a few shrimp for the garnish and add the remainder to the pan with the squid and rice.
  • Cook, stirring constantly, until the squid is opaque. Add the shelled mussels, season with salt and pour in the stock.
  • Gently shake to ensure the liquid is evenly distributed.
  • Pound the parsley with the saffron, then stir in 2 tbsp water and add to the pan. Crumble in the stock cubes and gently stir with a wooden spoon. Add the peas and cook for a few minutes.
  • Garnish with red pepper, the reserved shrimp and mussels in the shell. Transfer to the oven and bake for 25 minutes.
  • Serve with lemon wedges hung over the side of the pan.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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