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FEATURE RECIPE
Seafood paella with alioli
Try a few glasses of chilled manzanilla while preparing this Spanish classic.
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Serves
4
| Paella |
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750 gm
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squid, cleaned, tentacles left whole and tubes thickly sliced
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1 tsp
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sweet paprika
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100 ml
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extra-virgin olive oil
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1.5 litres (6 cups)
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fish stock
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1 kg
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chicken breast and thighs, cut into 6cm pieces
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2 tsp
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saffron threads
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600 gm (3 cups)
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Calasparra rice (see note)
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12
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black mussels, scrubbed and bearded
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4 (about 400gm)
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scampi
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| Alioli |
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6 cloves
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garlic
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4
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egg yolks
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500 ml (2 cups)
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extra-virgin olive oil
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½
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lemon (juice only)
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| Sofrito |
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125 ml (½ cup)
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extra-virgin olive oil
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2
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onions, thinly sliced
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2
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fresh bay leaves
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1 tsp
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sweet paprika
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1 tsp
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white sugar
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5
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vine-ripened tomatoes, coarsely grated
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1
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In a large bowl, combine squid, paprika and 1 tbsp oil, season to taste with sea salt and freshly ground black pepper and mix well. Refrigerate until required.
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2
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For alioli, place garlic and 1 tbsp sea salt in a mortar and, using a pestle, pound to a fine paste. Add egg yolks and mix with pestle until mixture turns a pale yellow. Add oil in a steady stream, mixing, until mixture thickens. Stir in lemon juice and 2 tbsp water and refrigerate until ready to use. Makes 2 cups.
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3
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To make sofrito, heat oil in a saucepan over medium heat. Add onion and sauté for 10 minutes or until golden. Add bay leaves, paprika and sugar and cook for 3 minutes. Season to taste, add tomato and simmer for 20 minutes or until sauce thickens and tomato is soft. Transfer to a bowl.
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4
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Heat fish stock in a saucepan over medium heat until boiling, then remove from heat.
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5
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Heat remaining oil in two 24cm paella pans or thin-based pans over medium heat, sautè chicken for 5-7 minutes or until golden but not cooked through. Transfer to a bowl. Add squid, cook for 3 minutes and transfer to bowl.
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6
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Divide sofrito between pans, cook for 2 minutes, add half the stock and half the saffron to each pan and bring to the boil. Add half the rice to each pan and cook for 5 minutes. Add chicken and squid to pans, cook for 5 minutes or until liquid is almost absorbed, then add shellfish and cook for 8-10 minutes or until all the liquid is absorbed. Cover each pan with a cloth and stand for 5 minutes. Serve with alioli.
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Note Calasparra rice is a short-grain rice available from delis and gourmet food stores.
RECIPE Andy Harris
PHOTOGRAPHY Ben Dearnley
STYLING Andrea Millar
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