Ingredients
- Approx 8-10 langoustine tails
- Approx 300g undyed smoked haddock chopped into large chunks
- 3-4 tbsp olive oil
- 1 small red onion -finely chopped
- 3 garlic cloves - crushed or chopped
- 1 large red pepper sliced
- 2 large tomatoes skinned and chopped
- 300 g arborio rice
- 200 ml dry white wine
- 1/4 tsp saffron
- 1 tsp sweet paprika
- 1 tsp dried seaweed flakes Shony, dulse or kombu.
- 600 ml chicken stock
- Salt and freshly ground black pepper
- 100g fresh or frozen peas or sliced green beans
- 1-2 tbsp finely chopped parsley or dill
- juice 1/2 lemon
- 1 lemon cut into wedges
Servings: people
Instructions
- Heat the oil in a paella pan, add the onion and cook for 5 minutes until it starts to soften. Add the garlic, red pepper and tomatoes and cook for a further minute.
- Increase the heat and add the rice, stir and cook for 1 minute. Add the wine and continue cooking for 2-3 minutes or until the wine has evaporated.
- Add the saffron, paprika and stock, bring to the boil, reduce the heat to low and simmer uncovered for about 15 minutes. If the mixture is drying out and the rice is not cooked then add more stock.
- Before the rice is fully cooked, add the frozen peas and after 1 minute add the chopped smoked haddock and langoustine tails (or your own choice of seafood) and gently push in to the rice. Try not to stir.
- Once the seafood is cooked, add the lemon juice and scatter with freshly chopped herbs. Serve with wedges of lemon on the side.
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