Seafood paella

Easy
Illustration appellation
Appellation(s)
  • Régnié
Seafood paella

Ingredients

  • 200g mussels
  • 80g cockles
  • ½ onion, minced
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ small chilli pepper
  • 120g crushed tomatoes
  • 1 bay leaf
  • 1 small sprig thyme
  • 1 sprig rosemary
  • 1 dose saffron (0.3g)
  • 240g round paella rice
  • 10cl dry white wine
  • 0.5l vegetable stock
  • 12 raw prawns
  • 120g shrimp tails
  • 100g squid slices
  • 100g peas
  • ½ bunch flat-leaf parsley
  • 1 lemon
  • Salt and pepper

Preparation

  • Step 1Preheat oven to 180°C
  • Step 2Soak the shellfish in a large amount of salted water.
  • Step 3Brown the onion and garlic in 2 tbsp of olive oil, season with salt and pepper to taste.
  • Step 4Add the bell peppers, washed and cut into strips and the finely minced chilli pepper. Continue cooking for a few minutes. Fold in the crushed tomatoes and bay leaf. Continue cooking for about ten mins. Set aside.
  • Step 5Heat the remaining oil and sauté the thyme, rosemary and saffron. Add the rice and "toast" it for 1 min until translucent at the edges. Add the tomato-bell pepper sauce, leave to simmer for 2 minutes, then pour in the white wine and stir until it has evaporated.
  • Step 6Pour in the vegetable stock. Bake in oven for 10 mins. Add the prawns, shrimp tails and peas. Cover so the rice finishes plumping up.
  • Step 7Place the washed mussels, 'beards' removed, and cockles in a saucepan to open.
  • Step 8Remove from shells (keep a few for decoration). Add the shelled mussels and cockles to the paella; use the others to decorate.
  • Step 9Garnish with finely-minced flat-leaf parsley and lemon wedges. Serve nice and hot.

Food and wine pairings
to taste

Duck breasts with dried fruit and roasted nectarines
Roasted Mont d’Or
Bresse chicken with morel mushrooms