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Paella, a reminder of holidays in the sun and the waves lapping on the shores of the Mediterranean, is easy to make, yet spectacular to serve. It can be cooked on the stove-top or in the oven. Cooking in the oven gives it a tasty crust which is irresistible. Saffron strands lend a unique colour and flavour. If you want even more authenticity you can add slices of spicy chorizo sausage.

Ingredients

• 225g monkfish – cut in chunks
• 225g squid – cut in rings
• 12 prawns tails – well washed
• 16 mussels – well washed
• 16 clams – well washed
• 2 tablespoons olive oil
• 2 cloves garlic – finely chopped
• 1 medium onion – finely chopped
• 1/2 a red pepper – finely chopped
• 1/2 a green pepper – finely chopped
• 4 tomatoes – skinned and chopped
• 55g peas
• Good pinch saffron – soak in 150ml water
• Pinch paprika
• 600ml fish or chicken stock
• 225g Basmati rice.

Method

Heat oil. Add onion and garlic. Cook until onion becomes transparent, then add paprika and peppers.
Add tomatoes, saffron plus soaking liquid.
Add rice and cook for 3-4 minutes.
Pour on stock and cook for 5 minutes without stirring.
Add monkfish and squid, stir and cook for 2 minutes.
Arrange shellfish on top, placing clams and mussels hinge side down.
Cook uncovered in a moderate oven 190°C/375°F/Gas 5 for 15 minutes or on hob over a medium heat.
Add peas and continue to cook for a further 5 minutes. Allow the dish to stand for 10 minutes before serving.

You can also add cod, pollock, lobster tails, cockles.

Serves

4

Serves 4

Ingredients

To Cook

Tip

Ingredients

• 6 scallops, cleaned and cooked
• about 1kg/2lb equal quantities of white crab meat, lobster (optional), mussels and cockles (or any other shellfish), cleaned and chopped
• 200g/6oz mushrooms, cooked
• a little spring onion
• parsley, chopped
• salt and pepper
• 300ml/10fl oz white sauce

For the flaky pastry

• 75g/3oz butter
• 250g/8oz flour
• Pinch salt
• Cold water to mix

Method

First make the pastry. Chop the butter and divide into four portions. Sieve the flour and salt and rub in a quarter of the butter. Mix to a stiff paste with water and knead until smooth.

Roll into an oblong and cover two- thirds with small bits of another quarter of the butter. Fold the unbuttered piece of pastry over, then fold the piece covered with fat over that, making a three-fold piece.

Press the edges and turn the pastry half-way round. Fold to the right. Roll into an oblong again and repeat twice more, using up the rest of the butter.

Chill for at least an hour, roll out and line a 25cm/10in flan dish. Bake in a hot oven at 200C/400F/Gas 6 until golden brown.

Add the fish ingredients, mushrooms, spring onion, parsley and seasoning to the sauce and fill the pastry case with the mixture, letting the sauce spill gently over the edge. Warm gently and serve on a bed of rice with a side salad. Alternatively, the same mixture is nice put into the (well cleaned) scallop shells with mashed potato piped round the edge. Sprinkle with cheese and brown under the grill.

Serves

4

Ingredients

• 900g/2lbs of mussels
• 1/4 pint of white wine
• 1 knob of butter
• 1 finely chopped shallot
• 1 bayleaf
• 2 tablespoons of chopped parsley
• 150ml of fresh cream.

Method

For four servings prepare 900g/2lbs of mussels.
Melt a knob of butter in a wide shallow pan. Add shallot, bayleaf and parsley stalks. Add mussels and pour 150ml/1/4 pint white wine over.
Cover with a tight fitting lid and cook over a high heat for 3-5 minutes.
Remove mussels to warm serving dish.
Strain liquor, return to pan, reduce. Add 150ml/1/4 pint cream and reduce further.
Pour sauce over mussels and serve sprinkled with chopped parsley.

Serves

4

Mussels are quick and easy to cook, and perfect for parties and entertaining.

Ingredients

• 1 kilo fresh Mussels
• 150g butter
• 4-6 cloves garlic – crushed
• Handful of fine white breadcrumbs
• Chopped parsley
• Juice of one lemon

Method

Wash mussels, remove beard. Discard any with broken shells or those which do not close when tapped.
Place the mussels in a shallow, heavy based saucepan (no liquid is necessary). Cover with a tight fitting lid and cook over a high heat for 3-5 minutes. Shake occasionally.
Remove the top shell from each mussel and arrange the bottom shell and flesh in a dish.
Melt the butter; add crushed garlic, parsley and lemon juice and mix into the breadcrumbs. Add a little of the breadcrumb mixture to each mussel.
Grill or bake until golden brown.

You can also use clams or cockles in this recipe.

Serves

4