What an amazing Bank Holiday weekend this is being so far! The sun is shining and I have worn my summer clothes for first time. Yes, I have felt that Mediterranean essence that sometimes takes me back home. And on Saturday I closed the circle cooking a meal just as such: Fish and Seafood Paella. The occasion deserved it, didn’t it?
It is not a secret that I love Paella to a ridiculous extent. However, since there are many types and ways to cook it, I can say without hesitation that Fish and Seafood is my favorite-and always will be! I was born and breed in Barcelona, with a strong connection to the sea and my dad loves fishing. At the end, we have broad accessibility to a premium-quality produce and that becomes part of you life. Add this to Sundays being a sort of National Paella Day and the result is the Mediterranean flair on your table in its truest expression.
For my recipe I have used the classics: monkfish, squid and prawns. I believe everybody’s likes are totally different so feel free to pick what do you like most. Cuttlefish instead of squid is great (if you find one, of course) and langoustines definitively take it to the next level. Don’t forget about mussels or clams-unfortunately I didn’t have neither of these this time. As per the fish, you can try with haddock or cod, but in my opinion these will never beat the delicate taste of a good monkfish loin.
Heat up some olive oil in your pan. Dice the squid and sear it at medium-high fire with a pinch of salt until it turns into a pinkish colour (five minutes). At half cooking, do the same with the monkfish and add it to the pan. Remove and set aside after two minutes.
2. Reduce the heat to medium-low and simmer the onion in the same oil. Once is transparent and tender, drop the tomato and cook until all the water evaporates. Finish by adding a pinch of salt, the smoked paprika and the turmeric and blending all together for shortly.
3. Tip and toss the rice for a couple of so it absorbs all the flavours. Add later the squid and the monkfish and stir for one minute.
4. Spread the rice evenly across the pan and drop all the stock. Place prawns so they sink under the waterline. Boil at high heat for 10 minutes and at medium for 8. At this point, neither stir the rice nor add more salt. Just check regularly the tenderness of the grains.
5. After the boiling there might still be a bit of stock in the pan. Preheat the oven at 160 celsius and put the pan into the oven for five minutes. However, if your pan is not ovenproof, just remove it from the fire and cover with a clean kitchen cloth for the same time. Your paella will be ready to eat afterwards.