This recipe has kindly been sent in by El Cantara, a Spanish and Moroccan restaurant based on Frith Street in Soho. El Cantara have some great dishes on their menu with everything from Tapas to Tagines, so if you make a like their Paella dish, then you could give lunch a go from around just £12.95 per head.
1 large onions
4 cloves of garlic
1 large peppers
900ml fish stock
1 chicken chopped up into small pieces
250g small prawns
250g calamares in rings
10-12 fresh mussels
6 large prawns
250g garden peas
Tin red peppers/pimientos
– serves 6 –
1. In the paella pan heat some olive oil and add the chopped chicken and stir until you hear that the frying has started. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked.
2, De-shell the small prawns and clean the mussels, keeping the shells and heads to add to fish stock
3. Add the rice and stir in with the chicken, add to that the saffron
4. Add 800ml fish stock, peas and rice to the paella pan and allow to simmer on a very low heat for 15-20 min or until the rice has absorbed all the liquid stirring every five min
5. Now mix in all the sea food and the rest of the stock, placing the large prawns, mussels and three pimientos on top for decoration
6. Cook on a low heat for five min without stirring to create the “socorrat” (the crispy bit at the bottom) then to finish off place into a pre-heated oven for the last five min or until all the seafood is cooked.
7. For decoration and garnish chop the lemons into wedges and place them into the paella with some chopped parsley.
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