Haddock & Spinach Paella
This flavorful and vibrant seafood paella is a feast for the senses, combining wholesome spinach, succulent fish, aromatic spices, and nutty pine nuts. The dish is cooked to perfection in a fragrant broth infused with saffron, resulting in tender and flavorful rice. Serve this delightful dish with a squeeze of fresh lemon for a refreshing tang. Perfect for enjoying outdoors on a barbecue or as a cozy meal at home, this paella is sure to impress with its amazing flavors and textures.
— Constant Cookbook
Ingredients
- 400-500 grams Spinach washed
- 4tbs Olive Oil
- 200-250 grams Smoked Haddock or Cod (undyed) skinned, pin boned and cut into strips
- 30 grams Pine nuts
- 200 grams Chopped Tinned Tomatoes
- 2-3 cloves garlic crushed
- 2 tsp sweet Paprika
- 1/4 - 1 dried chilli pepper chopped
- 200 grams Paella rice (Calasparra) or Risotto rice
- 500 ml Vegetable stock
- Good pinch of Saffron soaked in hot water for 15 mins (I toast it lightly in a dry pan 1st)
- Lemon wedges to serve
Instructions
- Cook the spinach with just the water on the leaves after washing it, in a covered pan for 4-5mins, squeeze out the excess water and roughly chop
- Heat the olive oil in a paella pan or a large frying pan over a high heat, when hot add the fish, spinach, pine nuts, tomatoes, garlic, paprika and dried chilli. Lower the heat and cook for 5-6 mins stirring constantly
- Add the rice and continue to cook, whilst stirring for a couple of mins more. Then add the stock and saffron and simmer gently for 15-20 mins until the stock has been absorbed and the rice is tender. No need to stir, just shake the pan occasionally to prevent the rice sticking too much.
- Leave to rest in a warm place, covered with a tea-towel or foil for approx 5 mins and then serve with the lemon wedges.
- This is also a great barbeque dish if you have a kettle or lidded gas barbeque, I often cook this alfresco on my gas Weber, set on a low-medium flame it creates a good all- round gentle heat which cooks the rice perfectly without burning it to the bottom of the pan (which some folks like!) and traditionally Paella is cooked on a open fire. You could also substitute other fish or shellfish such as monkfish, squid, prawns. Hope you enjoy it.
- Wine notes; very good with a nice dry Spanish Rose, such as Marques de Caceres Rosado or Chivite Gran Fuedo.
Yield
Serves 2
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