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    Paella - 2004

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    Paella - 2004

    Swordfish has more omega-3 fat than most white fish, while garlic and onions contain allicin, which fights heart disease, cancer and viral infections.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 200g cooked fantail prawns
    • 1½ tbsp olive oil
    • 1 onion, finely chopped
    • 2 red peppers, deseeded and chopped or 4 bottled Spanish piquillo peppers, chopped
    • 800ml fish stock
    • 1 tsp (1 sachet) saffron threads
    • 2 cloves garlic, crushed
    • 275g paella rice
    • ½ tsp ground paprika
    • 227g can chopped tomatoes
    • 100g frozen petits pois, defrosted
    • 1 heaped tbsp chopped flatleaf parsley, plus extra to garnish
    • Salt and freshly ground pepper
    • 300g swordfish steak


    1. Heat the oil in a large, non-stick frying or paella pan. Sauté the onion and pepper over a medium heat for 10 minutes or until soft. (If using piquillo peppers, add later). Meanwhile, bring the stock to the boil with the saffron.
    2. Add the garlic, rice and paprika to the onions. Stir for 1 minute. Stir in the tomatoes. Add the peas, parsley and stock (and piquillos, if using). Season and bring to a simmer. Reduce the heat and cook, uncovered, for 15-20 minutes or until most of the stock is absorbed and the rice is nearly tender.
    3. Add the swordfish, gently pressing it into the rice. Cook for 3 minutes, then add the prawns for 2 minutes to heat through. When the fish is opaque and cooked, adjust the seasoning. Serve, garnished with parsley.

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    Cook's tips

    (Under-16''s and pregnant women shouldn''t eat swordfish. Use another firm white fish, such as monkfish.)


    Average user rating

    3 stars