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SEAFOOD PAELLA - COOK'S NOTES
The trick with a seafood paella is quite simple, make the basic recipe and add the seafood which you like best. There are hundreds of so called different seafood paella recipes but they all come down to the same principle - a good paella base with seafood added. Just make sure that the fish is cooked long enough without over cooking it.
Our recipe calls for king prawns which only need to be heated through for a minute if pre-cooked or 6 minutes if frozen and monkfish which takes about six minutes to cook on top of the paella.
A good strong stock is essential for a good seafood paella and there are a couple of ways to achieve this. The easiest of course is to use fish stock cubes and they don't do a bad job. But if you buy your fish from a fishmonger then ask him for fish off-cuts. These can be added to water and simmered for 20 minutes to make the best stock of all.
A half way house is to buy whole monkfish from your fishmonger and use the head to make the stock in combination with a reduced amount of stock cubes.
COOK'S NOTES FOR SEAFOOD PAELLA
Our video below shows us cooking the paella in the traditional fashion on a barbecue using a paella pan. However, a very good paella can be cooked on your cooker hob using a large frying pan using exactly the same method.
In this seafood paella recipe we use frozen prawns which take about 5 to 6 minutes to cook in the paella. Fresh prawns will take about three minutes to cook. If you are using cooked prawns then they will take about a minute to warm through. So adjust the time you add the prawns according to their state.
There are a few basic principles behind cooking any good paella and we describe these in lots of detail here.
Note that the video below says to add 900ml of stock but in the ingredients above we state 800ml. After cooking the seafood paella with 900ml of stock we felt that slightly less was needed. However, a lot does depend at what temperature you cook the paella and also how long the tomatoes are simmered. Initially we suggest using 800ml of stock and add a little bit more water if the rice becomes too dry during cooking.
VIDEO OF SEAFOOD PAELLA