Introduction
I've got a massive paella pan which I like to use for risotto or rice dishes occasionally. It's big a shallow so with a low heat, a nice creamy risotto can be made.
We got a nice piece of fish, so coupled with some pork steaks & a bit of shellfish, I thought I'd try a paella-style dish.
Ingredients
Onion
2 stalks celery
Fennel
4 cloves garlic
all roughly chopped
2 tsp paprika
2 tsp oregano
2 tsp basil
I had no saffron & didn't want to use turmeric simply to get a yellow colour
I piece of white fish
I used haddock
3 pork steaks
About 100g Chorizo
both diced
Tin cockles
Tin mussels
Tin octopus pieces
I used tinned shellfish for cheapness, and the fact that the fresh cockles were from New Zealand!!
2 different coloured peppers
Courgette
Carrot
1 packet baby corn
all diced
100g Samphire
I've never used samphire but all the shops had some in
Cherry toms
quarter half of them, just prick the rest
Rice
I know a proper paella should be made with arborio rice of a similar short rice, but we only had long grain in. So why not? I use 3 espresso cups
1 pint stock
Method
Fry off the onion, garlic, celery & garlic in olive oil until clear.
Next add the herbs. Mix well.
Now add the pork, chorizo & fish.
Stir regularly for about 5 mins before adding the courgette.
Stir the rice in & mix well before adding the hot stock a bit at a time. If the stock is all absorbed, add hot water from the kettle.
When the rice is just under done, add the peppers, carrots, samphire, toms & shellfish. Mix well while the rice finished.
Finish with freshly squeezed lemon juice and garnish with lemon pieces.
Enjoy!
