Wednesday, January 25, 2012
This Spanish rice dish has many regional variations. This marinera version contains
a delicious mix of seafood.
Tiger prawns, squid, Dublin Bay prawns, mussels,or any mixed seafood
1 quart hot fish stock
large pinch of saffron threads
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 large tomatoes, skinned and diced
12 raw tiger prawns, peeled and deveined
8oz (225g) squid, gutted, cleaned, and sliced into rings
14oz (400g) paella rice
3oz (85g) peas
4 raw Dublin Bay prawns, or very large shrimp, head-on
12–16 mussels, prepared
1 tbsp chopped flat-leaf parsley, to garnish
Pour a little of the hot stock into a bowl, add the saffron, and set aside. Heat the oil in a large
frying or paella pan, and fry the onion and garlic until softened. Add the tomatoes, cook for 2
minutes, then add the peeled tiger prawns and squid for 1–2 minutes.
Stir in the rice, saffron liquid, peas, and 21⁄4 cups of stock. Simmer, uncovered, without
stirring, over low heat for 12–14 minutes, or until the stock has evaporated and the rice is
just tender, adding extra stock if necessary.
Meanwhile, cook the Dublin Bay prawns in 2⁄3 cup of simmering stock for 3–4 minutes, or until
cooked through. Transfer to a warm plate with a slotted spoon. Tap the mussels and discard
any that do not close. Add the mussels to the stock, cover, and cook over high heat for 2–3
minutes. Remove with a slotted spoon, discarding any that have not opened.
Reserve 8 mussels for garnish. Remove the rest from their shells and stir into the paella.
Arrange the reserved mussels and Dublin Bay prawns on top, and garnish with parsley.