Paella

Paella

I wanted to serve a stand up dinner to around 42 guests and decided to prepare Paella. I prepared most of the ingredients before hand and managed to warm it up before serving as I made a fish stock and added the stock to the ingredients before warming up. I cooked the prawns last minute and added them before serving.

Paella

March 9, 2017

In the following ingredients, the fish stock I used was made out of a large grouper head and I added 2 and a half litres of water and some mixed vegetables. I let this simmer for a couple of hours. I then strained the stock and put it aside to cool. I did not use all the stock so I froze some.

By:

Ingredients
  • 2.5 litres Fish stock
  • Cooking oil
  • 2 kilos jasmine rice
  • Sunflower oil for cooking
  • 1.5 kilos fresh cod
  • 1.5 kilos snapper or dentice
  • 2 aubergines
  • 6 coloured peppers
  • 1 clove garlic
  • 850g fresh tomato sauce
  • 1/2 a teaspoon crushed chili
  • Ground turmeric to sprinkle into the water when cooking the rice
  • 50 king prawns peeled
  • 300g mixed olives
  • 3 large chorizo sausages
  • Lemon and lime wedges to decorate
Directions
  • Step 1 Fill two large pots with water and add a teaspoon of turmeric to each pot for colour. When the water boils add a kilo of rice in each pot and cook. When tender remove from the heat and strain. Remember you will need to warm it up later, so best that the rice is cooked quite al dente. Run cold water over the rice to cool it and place in a large dish and set aside.
  • Step 2 Roast your cod with some oil until it is soft and tender. Panfry the snapper and set aside with the juices.
  • Step 3 Wash and chop your aubergines and cook over a low heat until tender. Wash and peel your peppers, slice thinly and place on a baking tray with a little bit of oil and bake until soft.
  • Step 4 Peel and chop your garlic, add some oil to your pan and cook the garlic. Add the crushed chili and your fresh tomato sauce. When warm add the aubergines and peppers and stir into the sauce. Slice the olives and add to the sauce and set aside.
  • Step 5 Prepare your grill pan, add some oil and start cooking the prawns. Cook a few at a time.
  • Step 6 In the meantime get a very large dish and start mixing the rice, fish, tomato sauce and veg, slices of chorizo and fish stock. I did this by mixing a spoon of each. I kept adding stock to the paella to make sure the rice did not dry when I warmed it up. After all the ingredients were mixed I set aside.
  • Step 7 Before serving I warmed up the rice on a low heat and I added the prawns and lemon wedges. Guests enjoyed it so it was well worth the effort. I avoided shellfish due to food allergies, so you can add other fish if required however this combination worked well.

 


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