Clodagh McKenna's one-pot seafood paella
In honour of International Women’s Day, Clodagh’s dedicating today’s recipe to one of the most influential women in her life. Taught to her by a dear friend in Cork, Clodagh’s seafood paella is a one-pot wonder that’s perfect for sharing with your friends & family.
Seafood paella
Serves 5-6
Ingredients
Olive oil
10cm piece of chorizo, diced
1 onions, diced
1 red peppers, sliced
2 garlic cloves, crushed
400g paella rice
Sea salt and freshly ground black pepper
1 tsp saffron threads
800 ml fish stock, hot
250g monkfish sliced
500 g mussels, cleaned and de-bearded
5 prawns, left whole, raw and unshelled
2 lemons, cut into wedges to serve
Method
1. Heat a large paella pan over a medium heat. Add a drop of olive oil followed by the chorizo. Leave to crisp for about 5 minutes, then add the onions, red peppers and garlic and cook for a further 10 minutes.
2. Stir in the rice and season with salt and pepper. Add the saffron threads to the hot fish stock to infuse. Pour onto the rice and leave to simmer until the rice is almost cooked.
3. Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon. Lay the mussels and prawns over the top and simmer for another 10 minutes, until the mussels have opened and the prawns are pink.
4. Serve with lemon wedges around the pan.