Ingredients
- Pinch saffron threads
- 1/4 cup sherry (recommended: Oloroso)
- 2 tablespoons regular olive oil
- 3 scallions, finely sliced
- 1 clove garlic, peeled and finely sliced
- 1 1/4 cups rice, such as Bomba, Paella or Arborio
- 8 ounces peeled raw frozen prawns, thawed
- 3 tubes baby squid, frozen, thawed and sliced (about 1 cup)
- 1 1/2 cups diced cold cooked pork
- 1 1/4 cups frozen peas
- 2 cups chicken stock (ready-made, concentrate or cubes) preferably organic
- Salt
- 1 lemon, cut into wedges, for serving
- Chopped cilantro leaves, for serving
Directions
Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool.
Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes.
Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine.
Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.
Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.
Serve the paella edged with lemon wedges, and sprinkled with cilantro
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By Anita R.
on February 15, 2013
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This was an easy weeknight dish. I didn't have seafood or peas, so I used cubed leftover ham and asparagus. I used bomba rice and a little extra stock. I had heard that bomba rice absorbs more liquid than arborio. Also didn't have a paella pan so used a heavy 12 inch skillet. I would try this one again.
By myerstown_7841986
Aledo, TX
on March 07, 2012
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I took this recipe literally and dug through my pantry and freezer to use what I had on hand. Instead of spring onions I used a yellow onion roughly chopped. Peas were substituted with frozen green beans. I chopped up some left over pork chops and used cooked peeled, frozen shrimp. I followed the saffron, sherry reduction and used chicken stock instead of water. I also added 1/2 tsp salt and cumin and pepper to taste. I used 2 cups basmati rice and 4 cups stock. This dish was a HUGE hit and talk about throwing something together last minute! I think the key is to tailor this to your family's palate. Next time I'll add a chili or two or whatever is ripe in my garden! Go Nigella!
By spenmore25_8162752
Bloomington, MN
on January 04, 2011
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I had high hopes for this recipe but I was very disappointed. I gave it a full 20 minutes and the rice still wasn't cooked (I used Arborio. It was still crunchy on top and sticky below. The pork flavor just wasn't right with paella. And it was underseasoned. The recipe calls for "a pinch" of saffron but that was insufficient to either flavor or color the dish; a more precise measurement would be helpful. There was something missing---maybe sweet red pepper? Ina Garten's Lobster Paella (substituting shrimp or scallops for economy is MUCH better. Too bad because I'm a huge Nigella fan.
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