Paella
Colleen Klingseisen
Our family favorite
ingredients
- 1 tsp saffron strands
- 1 lb cod, coley or haddock fillet, skinned and boned
- 4 Tbsp olive oil
- 1 large onion, peeled and sliced
- 4 cloves garlic, peeled and crushed
- 1 lb prepared squid, thinly sliced
- 2 bay leaves
- 11 oz long-grain rice
- 1 pint fish stock or water
- 4 oz kabanos sausage, roughly sliced
- 20 large shrimp peeled and deveined
- 10 fl oz cleaned fresh mussels (I buy frozen, already cooked)
directions
- 1
Place the saffron in a small bowl with 2 Tbsp boiling water and leave to stand.
- 2
Heat the oil in a large, shallow pan. Add onion and garlic and fry for 2 minutes. Push to one side of the pan. Add the squid to the pan and fry until it turns white; drain. Add the bay leaves and rice to the pan and fry, stirring for 1 minute. Add the saffron, stock or water and sausage.
- 3
Bring to the boil. Reduce the heat and cover with a lid. Cook gently for about 10 minutes until the rice is just tender.
- 4
Cut the white fish into 4 portions. Tuck the white fish into (under) the rice along with the shrimp. Arrange the mussels over the rice. Re-cover with lid or foil and cook for a further 10 minutes until the fish is cooked, the shrimp are pink and firm and the mussels have opened. Throw away any unopened mussel shells. Also, I used precooked mussels and they were fine. Serve hot.
Source: Colleen's Kitchen
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