Thu, 14 Mar, 2019
Festive smoked fish paella
One of the reasons the so-called Mediterranean diet is considered healthy is that it features many dishes like this one from Spain, based on rice cooked in olive oil with lots of vegetables and a modest amount of protein foods. The spicy chorizo here adds an authentic Spanish flavour.
- 1 litre vegetable or fish stock
- large pinch of saffron threads
- 50g thin chorizo sausage
- 400g undyed smoked haddock fillet, skinned
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 large cloves garlic, crushed, or 1 tablespoon bottled chopped garlic in oil, drained
- 250 g green beans, cut into bite-sized pieces
- 1 1/4 cups (275g) paella or other shortgrain rice
- 1 cup (155g) frozen peas
- salt and pepper
- finely chopped fresh parsley to garnish
- Bring the stock to the boil in a pan over a high heat. Add the saffron threads, reduce the heat and leave to simmer gently while preparing the other ingredients.
- Remove the thick skin from the chorizo sausage and thinly slice the sausage. Cut the haddock into large chunks.
- Heat the oil in a 30 cm round, shallow flameproof casserole, paella pan or frying pan. Add the chorizo, onion, garlic and green beans and fry for 2 minutes, stirring occasionally.
- Add the rice and stir until all the grains are coated with oil. Add the saffron-flavoured stock and stir. Season with salt and pepper to taste.
- Bring to the boil, then reduce the heat to low and simmer for 3 minutes.
- Gently stir in the haddock pieces and peas. Simmer for 20 minutes or until all the liquid has been absorbed and the rice is tender.
- Stir halfway through cooking, taking care not to break up the haddock too much. Sprinkle with chopped parsley and serve.