Celebrity Chef John Torode's quick Seafood Paella Recipe
- 11 years ago
Celebrity Chef John Torode's quick Seafood Paella Recipe
Watch our video to find out how to make quick and tasty Paella
TV Chef John Torode has partnered with Neil McGuigan to launch their new recipe collection.
This dish captures the fresh and crisp Mediterranean flavour's of Paella. John recommends having a crisp Pinot Grigio or a Chardonnay to bring out the tones and compliment this scrumptious seafood dish.
The new recipe collection is a mixture of a personalised and revolutionary food & wine matching service available at http://www.mcguiganwines.co.uk
Paella with Prawns & Squid
Ingredients
For the rice
- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- ½ tsp cayenne pepper or chilli powder
- 2 large tomatoes, skinned and chopped
- 110g can butter beans, or fresh broad beans
- 200g flat green beans or runner beans, cut into 5cm pieces
- a large pinch of saffron strands, crushed in a mortar, or ½ tsp ground turmeric
- 700ml hot fish stock
- 450g Spanish paella or Italian risotto rice
For the seafood
- 2 tbsp olive oil
- 1 onion, finely sliced
- 3 cloves garlic, finely sliced
- 450g cod fillet, cut into cubes about 3 cm square
- 3 large tomatoes, skinned and chopped
- ½ tsp cayenne pepper or chilli powder
- a large pinch of saffron strands, crushed in a mortar
- 420ml (2 cups) hot fish stock or water
- 225g mussels, cleaned
- 225g squid clean and sliced into rings
- 450g uncooked king prawns/jumbo shrimps with or without heads cleaned but not shelled
- sea salt and freshly ground black pepper
Method
Start with the rice. Heat the oil in the paella pan or casserole and fry the onion and garlic, stirring all the time, for 2-3 minutes. Add the remaining ingredients, except the rice itself. Stir, bring to the boil and simmer for 2 minutes, then bring the liquid full to a boil and add the rice. Stir everything well together, lower the heat, partially cover the pan, and continue to simmer for 10-15 minutes.
While the rice is cooking, cook the seafood. Heat the oil in a large casserole or frying pan and fry the onion and garlic for 1 minute. Add the cod cubes and fry them for 2 minutes. Then add the tomatoes and spices, with the salt and pepper and the stock or hot water. Bring the whole thing to a boil and add the mussels. Let them cook for 2 minutes, and then add the rest of the seafood to cook for 3 minutes only.
Uncover the rice and check that it's cooked. Cover and continue to cook for a further 5 minutes if not. Adjust the seasoning of the seafood, and arrange it all on top of the cooked rice in the paella pan or casserole. Serve immediately.
Watch our video to find out how to make quick and tasty Paella
TV Chef John Torode has partnered with Neil McGuigan to launch their new recipe collection.
This dish captures the fresh and crisp Mediterranean flavour's of Paella. John recommends having a crisp Pinot Grigio or a Chardonnay to bring out the tones and compliment this scrumptious seafood dish.
The new recipe collection is a mixture of a personalised and revolutionary food & wine matching service available at http://www.mcguiganwines.co.uk
Paella with Prawns & Squid
Ingredients
For the rice
- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- ½ tsp cayenne pepper or chilli powder
- 2 large tomatoes, skinned and chopped
- 110g can butter beans, or fresh broad beans
- 200g flat green beans or runner beans, cut into 5cm pieces
- a large pinch of saffron strands, crushed in a mortar, or ½ tsp ground turmeric
- 700ml hot fish stock
- 450g Spanish paella or Italian risotto rice
For the seafood
- 2 tbsp olive oil
- 1 onion, finely sliced
- 3 cloves garlic, finely sliced
- 450g cod fillet, cut into cubes about 3 cm square
- 3 large tomatoes, skinned and chopped
- ½ tsp cayenne pepper or chilli powder
- a large pinch of saffron strands, crushed in a mortar
- 420ml (2 cups) hot fish stock or water
- 225g mussels, cleaned
- 225g squid clean and sliced into rings
- 450g uncooked king prawns/jumbo shrimps with or without heads cleaned but not shelled
- sea salt and freshly ground black pepper
Method
Start with the rice. Heat the oil in the paella pan or casserole and fry the onion and garlic, stirring all the time, for 2-3 minutes. Add the remaining ingredients, except the rice itself. Stir, bring to the boil and simmer for 2 minutes, then bring the liquid full to a boil and add the rice. Stir everything well together, lower the heat, partially cover the pan, and continue to simmer for 10-15 minutes.
While the rice is cooking, cook the seafood. Heat the oil in a large casserole or frying pan and fry the onion and garlic for 1 minute. Add the cod cubes and fry them for 2 minutes. Then add the tomatoes and spices, with the salt and pepper and the stock or hot water. Bring the whole thing to a boil and add the mussels. Let them cook for 2 minutes, and then add the rest of the seafood to cook for 3 minutes only.
Uncover the rice and check that it's cooked. Cover and continue to cook for a further 5 minutes if not. Adjust the seasoning of the seafood, and arrange it all on top of the cooked rice in the paella pan or casserole. Serve immediately.