I’ve tried many paella recipes before. I found this one particularly simple and easy to make but the taste is still superb.
I get a glimmer of cooking it whenever Seafood Marinara goes on sale at Coles or Woolies.
Found the recipe from Sophie Ruggles’ My Barcelona Kitchen. Twisted it a bit so I can just use Seafood Marinara. Makes it so much easier to cook.
1 pinch of saffron threads
125 ml (4 fl oz/½ cup) white wine
2 garlic cloves, peeled
1 teaspoon sea salt flakes
50 ml olive oil
1 large brown onion, thinly sliced
1 red capsicum (pepper), thinly sliced
1 teaspoon paprika
360 g (1 2/3 cups) short-grain white (calaspara or paella) rice
1 litre (35 fl oz/4 cups) fish stock
1 kilo Seafood Marinara
a few handfuls fresh or frozen peas (optional)
lemon wedges, for serving
Put the saffron threads into the wine to soak. Set aside.
Pound the garlic and salt to a paste using a mortar and pestle. Set aside.
To make the sofrito, add oil to the pan. Sauté the onion, capsicum and garlic paste for 5 minutes, or until the vegetables are soft. Add the paprika and cook for 1 minute further. Add the saffron-infused wine and the rice, and cook for a further 2 minutes, stirring continuously.
Add the stock. Stir to combine and reduce the heat to low. Cook for 10 minutes, without stirring.
Put the Seafood Marinara into the rice, making sure they are well submerged in the liquid. Scatter around the peas, if using, and cook for 20-30 minutes over low heat.
The paella is ready when the rice is al dente and almost all of the liquid has been absorbed. Leave to rest for 5 minutes, then serve straight from the pan with lemon wedges.
This dish is best cooked in a paellera.
What an instant feast!