Paella de Marcus Wareing

Ingredientes

• 1 large onion, peeled, chopped and diced
• 1 bulb of garlic, finely sliced
• 600 g of chorizo chopped
• 1 red pepper, roughly chopped
• 2 tsp paprika
• 1 kg Paella Rice
• 8 tomatoes
• Squeeze of lemon juice
• Glug of dry sherry
• Large pinch of saffron
• 3 litres of fish stock
• 600 g mussels, cleaned
• 600 g white fish (such as hake), skinned and cut into bite sized pieces
• 600 g raw prawns, shell and head on
• 2 whole squid, cleaned and cut into rings
• Small bunch of flat-leaf parsley, finely chopped
• Salt and Pepper
• Glug of olive oil

Preparación

1. 1

   Heat the olive oil in a large wok or paella pan. Add the onion and garlic and season with salt and pepper. Sauté over a medium-low heat until softened, stirring frequently. Add the chorizo to the pan and cook for a few minutes before adding the chopped pepper and paprika. Sauté for a further couple of minutes, stirring continuously. Add another good glug of olive oil. Stir in the paella rice and cook for another 2 minutes to gently toast.Whilst the paella is slowly sweating down, chop up the tomatoes. Add to the pan along with a squeeze of lemon juice, saffron and a good glug of sherry. Season well with salt and pepper.Cover tightly with foil, bring to the boil then turn down to a simmer for around 25-30 minutes (or according to packet instructions), without stirring.Add the seafood and fish on top, return the foil to cover and cook for a further 3-4 minutes, or until the fish, mussels, prawns and squid are cooked through and the rice cooked. Discard any mussels that do not open. Season to taste and scatter with chopped parsley to serve.