Seafood paella

SEAFOOD PAELLA

Portions : 4 - Preparation : 10 minutes - Cooking time : 35 minutes

Ingredients

• 1 tomato, peeled and grated
• 90 ml (6 tablespoons) olive oil
• 2 pinches saffron
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) thyme, leaves removed
• 2 bay leaves
• 3 ml (1/2 tsp.) cayenne pepper
• 30 ml (2 tbsp.) salt
• 15 ml (1 tbsp.) ground pepper
• 15 ml (1 tbsp) paprika
• 400 gr (13 1/2 oz) monkfish, coarsely cubed
• 400 gr (13 1/2 oz) Bomba rice
• 1.250 l (5 cups) vegetable stock
• 250 gr (9 oz) flat green beans
• 250 gr (9 oz) shrimp
• 1 bag mussels, cleaned
• 250 gr (9 oz) calamari, sliced
• 1 lemon, quartered

Preparation

1. Preheat oven, rack in center, to 200° C (400° F).
2. In a hot paella pan, over high heat, brown the tomatoes in a little olive oil,
3. Add the saffron, garlic, thyme, bay leaf, cayenne pepper, salt and pepper.
4. Leave to cook until the mixture dries a little. Add the paprika, stir and reserve the mixture on the side of the pan.
5. On the other side of the pan, add the remaining oil and brown the monkfish cubes.
6. Add the unrinsed rice, green beans and stock and stir. Cook in the oven for 20 minutes.
7. Then turn the oven up to 250° C (500° F).
8. Add the shrimps, mussels, squid and lemon wedges to the dish. Bake for 10 minutes, then serve.