The authentic Spanish seafood paella from Cataluña, Spain - PAELLA DE MARISCO, loaded with fresh seafood - cooked "on location", in the traditional manner, in the lovely fishing village of Port Lligat, near Cadaqués on the Costa Brava.
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
bit.ly/PetesPans-subscribe
INGREDIENTS (2 people)
- for the fish stock -
a good slug of olive oil
500g monkfish heads, rock-fish, or carcasses of any suitable white fish for stock.
the heads and shells of nine of the prawns used in the paella.
a few sprigs of parsley
half an onion
4 cloves of garlic
1L water
-for the paella -
a good slug of olive oil
12 prawns
3 cigalas (langoustine / Dublin Bay prawns)
a small squid or cuttlefish, cleaned and diced.
half an onion
half a smallish red pepper
half a smallish green pepper
4 cloves of garlic
2 ripe tomatoes
half a teaspoon of pimentón (sweet Spanish paprika)
half a teaspoon of saffron powder or a couple of pinches of the real stuff
300g spanish paella rice
900 ml fish stock
salt
15 small clams, soaked in salted water fo remove any grit.
6 mussels, cleaned
lemon wedges to serve
KEEP UP TO DATE AND CONNECT WITH ME ONLINE
/ petespans
/ petespans