Ingredients Jump to Instructions ↓

  1. 100 ml extra virgin olive oil

  2. 6 large scampi , or Dublin Bay prawns in the shell

  3. 1 Spanish onion , diced

  4. 100 ml pureed ripe tomatoes

  5. 1 tsp salt

  6. 1 tsp strands saffron

  7. 1 tbsp sweet pimentón , (Spanish smoked paprika)

  8. 450 g cleaned cuttlefish , or calamari, cut into 2-3cm pieces

  9. 2 litres fish stock

  10. 450 g short grain rice

  11. 450 g monkfish tails , cleaned and cut into 1cm cubes

  12. 450 g Manila clams , scrubbed

Instructions Jump to Ingredients ↑

  1. Preheat a paella pan or large frying pan over medium-high heat. Add the oil and heat until smoking.

  2. Carefully place the scampi in the pan and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

  3. Add the onion to the pan and cook until soft (about 8 minutes). Stir the pureed tomatoes into the onions, and cook for 3 more minutes.

  4. Add the salt, saffron, pimentón, and cuttlefish and cook, stirring, for 5 minutes, or until the cuttlefish firms up slightly. Add the stock, bring to a boil, and cook for a further 5 minutes.

  5. Add the rice and stir well to distribute it evenly. Add the monkfish and clams, arranging them nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes.

  6. Lay the cooked prawns in the paella, season, then cook without stirring for 10-15 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don’t worry, this is what you want).

  7. Remove from the heat and let rest for 10 minutes before serving.


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