Seafood and sobrasada paella
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
A seafood paella that will transport you right to the Spanish coast!
If you’re heading to the fishmongers for this recipe, ask for extra fish bones and shellfish to make the stock, or alternatively use good quality fish stock with a pinch of saffron.
Ingredients
For the stock
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 3 celery sticks, chopped
- 1 head of garlic, cut in half
- 1 bay leaf
- 2 ripe tomatoes, chopped
- 1kg /2lb 4oz shellfish bodies and white fish bones
- 150ml/5fl oz white wine
- 50ml/2fl oz brandy
- 1 pinch of saffron
For the seafood and sobrasada paella
- 2 tbsp olive oil
- 1 onion, diced
- 1 bay leaf
- 6 garlic cloves, chopped
- 1 tsp sweet paprika
- 500g/1lb 2oz cleaned and chopped cuttlefish
- 2 ripe beef tomatoes, grated
- 130g/4½oz sobrasada
- 400g /14oz bomba paella rice
- 6 large langoustines
- handful small raw prawns
- handful clams
- handful mussels
Method
To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside.
To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute.
Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately.
