a paella dish for every occasion, every celebration and every
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Inc seasonal paella recipes
Inc marathon seafood fideua paella
Paella is the perfect dish for Friday and
Saturday carb loading for a Sunday marathon. Whether you'll
be running the streets of London in the Virgin London Marathon
or venturing to the Paris Marathon or Brighton Marathon, paella
is full of all the right ingredients to provide energy for
athletes and plodders alike. Our Marathon Paella Inc recipe
is a paella fideua that uses macaroni so great for carbohydrates
along with fish, almonds and paprika that are particularly
high in potassium so good for you muscles too.
noras pepper - seeded and crumbled into small pieces
whole pieces of garlic peeled
squid - cleaned and diced
tail of monk fish cut into 8 pieces
shell fish stock
tsp sweet paprika
tsp powdered saffron
salt and pepper
Make the picarda by lightly sauteing the garlic, noras peppers
and almonds in 50ml olive oil in a frying pan. Once cooked
and softened blitz in a liquidizer or crush with a pestel
and mortar and blend to a paste, then put to one side.
2. Add 100ml olive oil to your paella pan
(or large frying pan) and cook the langoustine, prawns, squid,
monk fish and cook through for about 3 minutes. Remove from
the pan, cover and keep warm.
Add the macaroni to the pan and saute on a low heat until
lightly browned making sure you don't burn.
4. Add the picarda and mix
through with 400ml of the fish stock. Meantime heat the remaining
fish stock and when warmed add to the paella pan along with
the paprika and saffron and season. Bring to boil and boil
for 5 minutes, then turn down the heat and allow to simmer
for 9 minutes during which time the stock will evaporate.
Arrange the seafood on top decoratively and grate the zest
of the lime on top.
6. Leave to rest for 3 minutes and serve.
All Paella Inc recipes are copywrite of Paella Inc