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Seafood paella with red prawns and langoustines Teresa’s recipe
At home, we alternate seafood paella with surf-and-turf paella. This one has a much more intense flavour, thanks to the small clam stock and the shellfish cooked in that same stock. It is the one we make when friends come round or when we get together at the weekend.
Teresa has a trick she never skips: the large shellfish are cooked in the stock for a few minutes, taken out and returned to the paella while it rests.
Before you start Peel the small prawns for the rice. The red prawns and langoustines go in whole. Wash, drain and salt the monkfish before starting. Ingredients Tick what you already have
for the paella We use La Cigala rice, but any good-quality round-grain rice will do.
Method Tap each step when you've finished it · 0/10
1 Prepare the stock. We put the small clams in a bowl of cold water with a small handful of salt so they release any sand. After 10 minutes, we rinse them well and boil them in a saucepan of fresh water until they open. We need three times as much stock as rice for the paella, so we work out the water for the clams by tripling the measure of rice. We strain the stock and remove the clam meat from the shells.2 Prepare the vegetables. We wash the peppers thoroughly and cut them into small pieces, discarding the seeds. We wash the tomato and cut it into small pieces too.3 Make the sofrito. We put the oil and one whole garlic clove in a paella pan or shallow saucepan. Once it is golden, we add the peppers and sauté them for a few minutes. We add the tomato and a pinch of salt, and stir as it cooks.4 Add the cuttlefish. When the tomato is partly cooked (it has not yet lost all its water), we add the thoroughly washed, drained and chopped cuttlefish. We cover the pan, as cuttlefish tends to spit.5 Prepare the pounded mixture. Meanwhile, we pound the other garlic clove, a few parsley leaves, a pinch of salt and a pinch of pepper in a mortar. Once thoroughly pounded, we add the white wine, stir and set aside.6 Add the choricero pepper and the pounded mixture. Once everything is well sautéed (the tomato has broken down, lost all its water and is back in just the oil), we add the choricero pepper and saffron. We stir straight away so it does not burn, and quickly pour in the contents of the mortar. We let the wine reduce.7 Add the stock. Once the alcohol has evaporated and the sofrito is back in just the oil, we strain the clam stock into the paella pan. If needed, we add a little food colouring.8 Cook the seafood. We add the monkfish and clam meat. We taste the stock and adjust the salt: it should have a strong flavour. When the stock boils, we add the langoustines and red prawns: about 2 minutes for the prawns and 2 and a half for the langoustines, a little less if they are small. We take them out and set them aside.9 Cook the rice. We add the rice and spread it evenly around the paella pan. We cook it for 10 minutes over a high heat and another 10 over a medium heat. With 10 minutes to go, we add the peeled prawns. We stir as little as possible: we only put the spoon in to check the bottom, so it browns but does not burn. If it looks as though it needs more stock, we add a little more, gradually and without overdoing it.10 Rest. We turn off the heat, arrange the red prawns and langoustines around the paella, cover and leave to rest for 5 minutes.The recipe video Watch how we make it in our kitchen, step by step.
A tip from our kitchen If you have not yet got the hang of your hob’s heat, set aside an extra half a small glass of stock in case it is needed.
Also in the book… Teresa’s saying, 3 more tips from home, 5 variations, serving ideas and a little history.
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