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    Saffron Seafood Paella

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    Saffron Seafood Paella

    You'll need a deep frying pan or paella pan for this simple but delicious rice dish (it's worth packing your own as it can be used for tomorrow's brunch, too). Serve mixed olives, breadsticks and slices of Spanish dry-cured ham with glasses of chilled fino sherry to get the evening started.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6

    Ingredients

    • 2 tbsp olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 large pinch Waitrose Cooks' Ingredients Kashmiri Saffron
    • ½ tsp paprika
    • 3 large ripe vine tomatoes, peeled and chopped
    • 500g paella rice
    • 300ml dry white wine
    • 1 litre fish stock
    • 2 monkfish fillets, or any firm white fish fillets, about 200g each, cut into large chunks
    • 300g cooked and peeled king prawns
    • 2 x 20g packs fresh flat-leaf parsley, roughly chopped

    Method

    1. Heat the olive oil in your pan and fry the onion for 2-3 minutes, until starting to soften. Stir in the garlic, saffron and paprika and cook for 2-3 minutes then add the chopped tomatoes. Gently simmer for 8-10 minutes until the tomatoes have softened. Stir in the rice, coating well with the spice and tomato mix.
    2. Add the white wine and allow to bubble and reduce by about half before adding all the fish stock. Simmer gently for 15 minutes, or until almost all of the stock has been absorbed. Stir regularly.
    3. Add the monkfish and leave on a gentle heat for 5 minutes, or until the fish is cooked through and opaque. Stir in the prawns and cook for a minute only to heat through. Stir in the parsley, season and serve immediately, with a crisp salad.

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