Monday 24 April 2017

Kevin Dundon's Paella

Kevin Dundon

6 rashers of smoked bacon

½ medium-sized onion

2 cloves of garlic, crushed

50g/2oz chorizo, chopped

350g/12oz/1¾ cups paella rice (or basmati if you are stuck)

75ml/3fl oz/third-cup white wine

1.2 litres/2 pints/5 cups mild fish stock

½ tsp of saffron strands

12 large whole Dublin Bay prawns

450g/1lb selection raw fish, cubed

50g/2oz spinach

1 lemon, cut into wedges

2 tbsps flat-leaf parsley

25g/1oz carrageen moss (optional)

Paella is one of those quintessential Spanish dishes. Many years ago, Catherine and I went to Spain and discovered a tiny bistro on a side street in Alicante and we both had the house special paella. It was just fantastic.

In my second book, Great Family Food, I have featured a recipe for paella. I spent a lot of time testing it to make sure it was exactly as I wanted. I gave it a slightly Irish twist with the addition of carrageen moss and my favourite, Dublin Bay prawns. They are a real treat in the dish.

This is great to serve at a dinner party, as you can pop it in the middle of the table fully presented and let people help themselves.

It's also a nice way to incorporate lots of fresh fish to your diet. I have selected mixed fish, but you can use a single one if you like.

1 In a large wok or wide-based saucepan, begin to fry the onion, garlic, chorizo and bacon together on a gentle heat. Add in the rice and stir until completely combined with the onion mixture.

2Pour in the white wine and leave to reduce for a few minutes. Dissolve the saffron strands in 100ml/3½fl oz/scant ½ cup boiling water and add this liquid -- this will immediately colour the dish. Add in half the fish stock and mix completely. Allow the liquid to come to the boil, then simmer gently until all of the liquid has evaporated off.

3Dice the fish and add this to the dish together with the remainder of the fish stock and lay the prawns over the top. This will now take about five to six minutes to cook through on a low heat, but resist stirring it too often because the fish will break up.

4Chop up the flat-leaf parsley, spinach and carrageen moss and mix into the paella at the last minute. Ensure the fish is cooked completely then bring it to the table in the large pan and allow people to help themselves.

Scatter the lemon wedges over the top or squeeze the juice directly onto the dish.

Irish Independent

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