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Cook paella!

There's a paella dish for every occasion, every celebration and every time of year so try our delicious paella recipes and look out for our top tips.

 

Paella Inc seasonal paella recipes

Christmas paella

Winter warmer paella

Valentine's day paella

Spring paella

 

Paella 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.

 

Feeds 4 people


Ingredients
4 almonds

1 noras pepper - seeded and crumbled into small pieces

4 whole pieces of garlic peeled

150ml olive oil

8 king prawns

8 langoustine

100g squid - cleaned and diced

1 tail of monk fish cut into 8 pieces

500g macaroni

1200ml shell fish stock

1 tsp sweet paprika

1/2 tsp powdered saffron

1 lime
salt and pepper

 

 

1. 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.

3. 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.

5. Arrange the seafood on top decoratively and grate the zest of the lime on top.
6
. Leave to rest for 3 minutes and serve.

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info@paellainc.co.uk | 07973 483674 | 01273 881106