| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Food networ, Food7 |
6 |
servings |
INGREDIENTS
| 100 |
ml |
Olive oil |
| 300 |
g |
Boneless monkfish; cut into chunks |
| 300 |
g |
Squid; cleaned, bodies cut |
|
|
; into rings plus |
|
|
; tentacles |
| 2 |
|
Garlic cloves; peeled and chopped |
| 1 |
lg |
Tomato; skinned and finely |
|
|
; chopped |
| 1/4 |
ts |
Paprika or pimento |
|
|
Salt and freshly ground pepper |
| 6 |
|
Raw prawns in shell |
| 12 |
|
Raw king prawns; in shell |
| 12 |
|
Fresh clams in shell; cleaned |
| 12 |
|
Mussels; cooked and removed |
|
|
; from shells |
| 300 |
g |
Spaghetti |
|
|
Olive oil |
| 2 |
md |
Sized onions; peeled and roughly |
|
|
; chopped |
| 6 |
|
Garlic cloves; peeled |
| 1 |
lg |
Tomato; chopped |
| 300 |
g |
Fish bones |
| 2 1/2 |
l |
Water |
| 2 |
|
Garlic cloves; peeled |
| 3 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
STOCK
PICADES
For the stock, place some olive oil in a saucepan and add the chopped
onions, garlic, tomato and fish bones. Pour in the water and bring to the
boil. Simmer for about 15 minutes. Strain and reserve the hot stock.
Put the remaining oil in a paella pan, heat and saute the monkfish and
squid for 1 minute. Add the tomato and paprika sauce and stir. Add the
prawns, clams and mussels and cook for 2 minutes, then add the pasta. Pour
in the hot fish stock, bring to the boil and simmer for about 10 minutes.
Meanwhile, make the picada by pounding together the garlic and parsley in a
mortar and pestle.
Add the picada to the paella pan. If your oven is big enough, slide the
paella pan into the oven preheated to 180C/350F/gas 4 and cook for 5
minutes to slightly crisp the surface. If, however, your oven is not big
enough, transfer the seafood mixture to a large cazuela to finish cooking
in the oven.
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