Seafood Paella (GF)
by Lucy Rankin
My one-pot wonder packed with clams, prawns, squid and chorizo; a winning combination!
2 tablespoons olive oil
75g / 3oz chorizo, cut into thin slices
50g / 2oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 medium onion, finely diced
1 red pepper, diced
1 teaspoon thyme
¼ teaspoon dried red chilli flakes
225g / 8oz short-grain rice
1 teaspoon paprika
50ml / 2fl oz dry white wine
600ml /1 pint vegetable stock, heated with ¼ tsp saffron strands
18 small clams, cleaned
50g / 2oz frozen peas
2 large tomatoes, de-seeded and diced
8 large prawns, in shells
225g / 8oz squid, cleaned and chopped into bite-sized pieces
2 tablebspoons chopped parsley
Salt and pepper, to season
1. Heat the olive oil in a heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened.
2. Add the thyme, chilli flakes and rice. Stir until all the grains of rice are evenly coated and glossy. Next add the paprika and dry white wine and when it is bubbling, pour in the hot vegetable stock.
3. Place the clams into the dish with the join facing down so that the edges open outwards and sprinkle in the peas and chopped tomatoes. Continue to cook gently for another 10 minutes. Add the prawns followed by the squid and gently stir until they are cooked.
4. Scatter the chopped parsley over the paella and serve immediately with gluten-free ciabatta to mop up any juices.