Southern Paella
In this vibrant and flavorful seafood paella recipe, a medley of fresh ingredients comes together in a large paella pan to create a festive and satisfying dish. The combination of tender hake, baby squid, prawns, mussels, and clams, infused with aromatic thyme, smoked paprika, and saffron, results in a crowd-pleasing meal that is perfect for sharing with family and friends. Follow these simple steps to bring the taste of Spain right to your table.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 1 onion
- 2 garlic
- 1 red pepper
- 4 ripe tomatoes
- 2 sprigs fresh thyme
- 2 tsp smoked paprika
- 175ml/6fl oz white wine
- 500g/1lb 2oz hake
- 300g/10½oz baby squid
- 400g/14oz paella
- 1.5 litre/2½ pints fish stock
- 1 tsp saffron
- 12 prawns
- 300g/10½oz mussels
- 350g/12oz clams
- 150g/5½oz peas
- 2 lemons
- 2 tbsp chopped flatleaf parsley
- 2 tbsp extra virgin olive oil
Instructions
- Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes.
- Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half.
- Add the hake and baby squid and stir.
- Tip in the rice, stir and add the stock and saffron.
- Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed.
- Add the prawns, mussels and clams and cook for 3-4 minutes.
- Stir in the peas and lemon juice and season with salt and pepper.
- To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6-8
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