Ingredients: 1.5 litres clam
or seafood broth, 1 teaspoon thread saffron, 700 grams
pounds firm-fleshed fish (cut in bite-sized pieces), 1
dozen mussels, 1 dozen small clams, 6 large prawns in
shells, 6 crayfish, red pepper (chopped), sea salt, 2
tablespoons fresh curly leaf parsley, (chopped), 8 cloves
garlic (chopped),1 tablespoon fresh thyme, 2 teaspoons
paprika, 8 tablespoons olive oil, 1 medium onion, chopped,
6 spring onions (chopped), 6 tomatoes, (peeled and
chopped), 2 mugs of paella rice, 2 lemon (cut into
1. Heat the broth in a large saucepan. Stir in saffron.
Pat fish, prawns and crayfish dry between paper towels.
Sprinkle with a little salt and let sit 10 minutes.
In a mixing bowl add the parsley, garlic, thyme and mix
paste. Stir in paprika; add a little water if necessary to
form a paste.
2. Heat 6 tablespoons of oil in a 37.5cm paella pan over
heat and quickly brown the fish for 1 or 2 minutes. Do not
fully cook. Remove to warm
platter. Add remaining 2 tablespoons of oil, onion,
springs and bell pepper to
paella pan and cook until the vegetables are slightly
softened. Raise heat, add
tomato and cook until it becomes sauce-like, about 2 to 5
minutes. Pour in the hot
broth and bring to a boil. Sprinkle the rice evenly across
the pan. Boil for 3
minutes, stirring rice and rotating pan occasionally. Add
all reserved fish
(but not pranws and crayfish). Stir in parsley paste.
Taste for salt. Do not stir after this
point. Lower the heat, continue to simmer until rice is no
longer soupy but
enough liquid remains to continue cooking the rice (about
10 minutes.). Add extra
liquid if necessary.
3. Now arrange prawns, crayfish, clams and mussels over
rice, placing the edges
of mussel and clam shells so they open facing up. Cook,
uncovered, for 15 - 20
minutes until rice is almost done. Remove pan from the
heat and cover with
foil. Let sit 10 minutes. Garnish with lemon wedges and