Great Cornish Seafood Paella

Ingredients

6 Langoustines
150g Monkfish
75g Calamari (trimmed & sliced)
12 Mussels
150g Clams
100ml Cornish white wine
120g Cornish chorizo, cut into slices
300g Paella rice
100g White onion
2 Cloves of garlic
1 Red chilli
10ml Olive oil
1 Lemon
50g Fresh peas
50g Red pepper
100g Chopped plum tomato (de-seeded & skinned)
1.5L Chicken stock
A pinch of saffron
20g Fresh parsley
1tspn Smoked Paprika
Cornish Sea Salt & black pepper

Method

• Add the saffron to a small amount of boiling water (approx. two cups) and allow to infuse for 10 minutes.
• Heat the chicken stock and simmer on a low heat.
• Heat a little olive oil in a paella pan on a low heat and fry the chorizo until the oils are released and the chorizo is crispy.
• Add the chopped onion, red pepper, garlic & smoked paprika. Cook for 3 to 4 minutes without colouring.
• Wash the paella rice under cold water to remove any starch, add to the pan and give a good stir to coat the rice with the red chorizo oil. Add the saffron infused water and stir well. Continue to cook for a few minutes.
• Add the red chilli and wine, cook until bubbling.
• Once bubbling, reduce the heat and add some of the chicken stock carefully (just enough to cover the rice), cook on a very low heat stirring occasionally.
• Season to taste (be careful adding to much salt as the stock will naturally season the dish).
• Keep topping up with the chicken stock. Cook for 10 to 12 minutes on a low heat.
• Stir in the peas and chopped tomato.
• Add the monkfish, clams and calamari, giving a good stir to blend the fish into the paella.
• Cook for an additional 3 to 4 minutes and then lay the mussels around the pan facing upwards.
• Place the langoustines on top of the Paella and cover with foil, cook for an additional 3 to 4 minutes on a very low heat.
• Once the rice has fully cooked and there is a good consistency, remove from the heat and allow to rest for five minutes before serving.
• Garnish with chopped parsley & lemon

www.staustellbrewery.co.uk