Seafood paella-style
Ingredients
For
4
personnes
- a red pepper
- an onion
- 4 cloves of garlic
- 4 tomatoes
- 1 teaspoon of smoked paprika
- a pinch of saffron
- 320g of rice
- Salt, pepper
- 500g of squid (ask your fishmonger to prepare them)
- 12 langoustines
- 20 mussels
- 12 clams
- 5 tablespoons of traditional-style olive oil
Tip
Annelyse’s tip: I vary the ingredients depending on what’s available at my fishmonger’s: squid or cuttlefish, langoustines or prawns, clams or cockles…
Instructions
- Heat 2 tablespoons of traditional-style olive oil in a large frying pan. Then fry the squid, cut into strips, for 2–3 minutes, then drain.
- Instead, add the finely sliced onion, chopped garlic and finely diced pepper. Add 1 tablespoon of olive oil, season with salt and pepper, and cook for 5 minutes over a medium heat. Then add the tomatoes, seeded and diced, and leave for a further 5 minutes, until they have reduced and thickened a little.
- Next, add the rice, paprika and saffron. Season with salt and pepper, add 750ml of water and stir. Cook over a high heat for 5 minutes, then reduce the heat and leave to simmer, covered, for 10 minutes.
- Next, place the mussels and clams amongst the rice, add the langoustines and squid on top, then drizzle over 2 tablespoons of traditional-style olive oil. Leave to cook for a further 10 minutes, covered.
Tip
Annelyse’s tip: I vary the ingredients depending on what’s available at my fishmonger’s: squid or cuttlefish, langoustines or prawns, clams or cockles…
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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