Recipe 's fish

Spicy tomato and seafood paella




-1 onion, finely chopped -250g squid, sliced into small cubes -Olive oil for frying -2L fish stock -5 cloves garlic, finely chopped -Bunch parsley, roughly chopped -300g paella rice -150ml Apple cider vinegar -4 tbsp tomato purée -1 tbsp paprika -4 anchovies -Pinch saffron -1 hot red chilli (or a few mild) -Seafood of choice -25g butter

1.Cut up your squid and fry in a drizzle of olive oil. Fry for 5 minutes, then upload 750ml of inventory. Simmer lightly for 45-60 minutes or until stock has nearly disappeared. This makes the squid extremely good soft. 2.Add some other glug of olive oil, then fry your onion in olive oil for 10 mins. Add the garlic and fry for 5 mins. Add your white wine and prepare dinner off for 2-3 mins. 3.Add parsley stalks, anchovies, your chilli chopped, tomato paste and rice and fry for five mins. Add your inventory, 100ml at a time on a low simmer, stirring a lot. After the first 100ml, cook dinner until it’s disappeared then upload the next one.

4.After about 1/2 the stock is used upload the paprika and the saffron. Once you have almost used all the inventory your rice must be nearing al dente. If no longer, while the stock runs out upload extra inventory in 100ml batches until it's miles al dente. Add the butter, taste the paella and season nicely with salt and pepper. Mix in all the parsley, and don’t stir from this factor on. 5.Cook your fish of choice. I fried the prawns for 2 minutes each aspect then rested, and the plaice for forty five seconds every aspect. Top the rice with the fish or shellfish and any leftover parsley.