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Christmas paella

Credit: Gordon Ramsay Christmas paella

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Christmas paella
Ingredients

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  • 1 x red pepper(s), finely diced
  • 1 x onion(s), medium, finely chopped
  • 2 x garlic clove(s), peeled
  • 400g paella rice
  • 125ml wine, dry white
  • 1tsp smoked paprika
  • saffron threads, generous pinch
  • 1l vegetable stock, hot
  • 12 x mussels, fresh, large, well scrubbed, beards removed
  • 4 x prawns, large
  • 4 x squid, prepared, approx 170g in total, sliced into rings
  • 280g monkfish fillet, roughly chopped
  • flat-leaf parsley, a handful, chopped
  • 1 x lemon(s), cut into wedges
  • olive oil
  • sea salt
  • ground black pepper
Method

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1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly.

2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened.

3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil.

4. Add the wine and allow to evaporate before pouring in the hot stock.

5. Cover with a lid and leave to simmer gently for 20 mins. Stir occasionally to prevent the rice from sticking.

6. Five mins before the end of cooking add the mussels, prawns, squid and monkfish to the pan. Stir, and replace the lid to finish cooking.

7. Just before serving mix through the chopped parsley and garnish with lemon wedges.

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