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H I S TO R Y & A R C H I T E C T U R E I S S U E 2 2
PA E L L A C ATA LU N Y A
1 pinch saffron threads
950ml fish stock
2 tbsp olive oil
200g monkfish, in pieces
2 cloves garlic, crushed
1 large red onion, chopped
1 tsp paprika
2 red peppers, chopped
250g paella rice
4 large fresh tomatoes, chopped and
de-seeded
140g frozen peas
450g squid, cleaned and sliced
250g mussels, scrubbed, beards
removed
1 tsp salt
1 tsp pepper
TO GARNISH:
4 tbsp fresh parsley, chopped
1. Place the saffron threads into a large, wide, heavy-
based pan over a medium heat and stir constantly
until they just begin to give off their aroma. Add
the stock and bring to the boil. Transfer to a
saucepan, cover and set aside.
2. Return the pan to the heat and add 1 tbsp of oil.
Add the monkfish and fry until lightly browned.
Remove the fish and set aside.
3. Add another tablespoon of oil to the pan.
Add the garlic, onion and paprika and cook
over a moderate heat for two minutes, stirring
occasionally. Stir in the red peppers and cook until
all the vegetables are soft but not brown.
4. Add the rice and stir well, ensuring all the grains
are well coated. Bring the saffron-infused stock
to simmering point and add half of it to the rice.
Stir, and then bring to the boil. Lower the heat
and simmer for five minutes or until almost all the
liquid is absorbed.
5. Add the remaining stock, then stir in the tomatoes,
peas and reserved monkfish pieces. Add the
squid and simmer for five minutes. Arrange the
mussels around the dish, pushing them into the
rice. Simmer for a further 15 minutes or until the
rice is tender and all the liquid has been absorbed.
Season with salt and pepper. Remove the pan from
the heat, cover with foil and leave to stand for
five minutes. Discard any mussels that have not
opened. Garnish generously with parsley before
serving.
F R A G R A N T S E A F O O D A N D R I C E
A traditional Spanish dish bursting with the aromatics of saffron
and loaded with seafood. Simple to create, you only need one pan.
P R E P T I M E 4 0 M I N U T E S M A K E S 5 S E R V I N G S
