Celebrity Chef John Torode's quick Seafood Paella Recipe <br /><br />Watch our video to find out how to make quick and tasty Paella <br /><br />TV Chef John Torode has partnered with Neil McGuigan to launch their new recipe collection. <br /><br />This dish captures the fresh and crisp Mediterranean flavour's of Paella. John recommends having a crisp Pinot Grigio or a Chardonnay to bring out the tones and compliment this scrumptious seafood dish. <br /><br />The new recipe collection is a mixture of a personalised and revolutionary food & wine matching service available at http://www.mcguiganwines.co.uk <br /><br />Paella with Prawns & Squid <br /><br />Ingredients <br /><br />For the rice <br />- 2 tbsp olive oil <br />- 1 onion, finely sliced <br />- 2 garlic cloves, finely sliced <br />- ½ tsp cayenne pepper or chilli powder <br />- 2 large tomatoes, skinned and chopped <br />- 110g can butter beans, or fresh broad beans <br />- 200g flat green beans or runner beans, cut into 5cm pieces <br />- a large pinch of saffron strands, crushed in a mortar, or ½ tsp ground turmeric <br />- 700ml hot fish stock <br />- 450g Spanish paella or Italian risotto rice <br /><br />For the seafood <br />- 2 tbsp olive oil <br />- 1 onion, finely sliced <br />- 3 cloves garlic, finely sliced <br />- 450g cod fillet, cut into cubes about 3 cm square <br />- 3 large tomatoes, skinned and chopped <br />- ½ tsp cayenne pepper or chilli powder <br />- a large pinch of saffron strands, crushed in a mortar <br />- 420ml (2 cups) hot fish stock or water <br />- 225g mussels, cleaned <br />- 225g squid clean and sliced into rings <br />- 450g uncooked king prawns/jumbo shrimps with or without heads cleaned but not shelled <br />- sea salt and freshly ground black pepper <br /><br />Method <br />Start with the rice. Heat the oil in the paella pan or casserole and fry the onion and garlic, stirring all the time, for 2-3 minutes. Add the remaining ingredients, except the rice itself. Stir, bring to the boil and simmer for 2 minutes, then bring the liquid full to a boil and add the rice. Stir everything well together, lower the heat, partially cover the pan, and continue to simmer for 10-15 minutes. <br /><br />While the rice is cooking, cook the seafood. Heat the oil in a large casserole or frying pan and fry the onion and garlic for 1 minute. Add the cod cubes and fry them for 2 minutes. Then add the tomatoes and spices, with the salt and pepper and the stock or hot water. Bring the whole thing to a boil and add the mussels. Let them cook for 2 minutes, and then add the rest of the seafood to cook for 3 minutes only. <br /><br />Uncover the rice and check that it's cooked. Cover and continue to cook for a further 5 minutes if not. Adjust the seasoning of the seafood, and arrange it all on top of the cooked rice in the paella pan or casserole. Serve immediately.
