Seafood paella | Seafood recipes | Jamie magazine recipes
Seafood fans will love this celebration of the sea's bounty - with delicious monkfish, squid, clams and mussels. Make your own prawn stock or try our easy cheat. One for a special dinner party - your...
Ingredients
- 2 green peppers
- 2 red peppers
- 200ml olive oil
- 750g monkfish, from sustainable sources
- 500g squid, cleaned, from sustainable sources
- 125g mussels, debearded, from sustainable sources
- 125g clams, debearded, from sustainable sources
- 1kg calasparra or bomba paella rice
- 1 large pinch of saffron
- 1 teaspoon paprika
- 8 large prawns, from sustainable sources
- extra virgin olive oil
- PRAWN STOCK
- 1 onion
- 6 cloves of garlic
- olive oil
- 1 tablespoon paprika
- 2 fresh bay leaves
- shells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources
- 200ml dry white wine
- 2 litres organic fish stock
- SOFRITO
- 3 large onions
- 3 cloves of garlic
- ½ tablespoon paprika
- 100ml dry white wine
- 6 ripe tomatoes
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