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Paella
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Fish Recipes,Ingredients,Recipes | No Comments
Crush the saffron in a saucer with a little stock and heat with the rest of the stock and the wine. Heat the oil in a paella pan and stir fry the prawns and squid until cooked through, remove from the pan and keep warm. Add the onion and garlic to the pan and cook until translucent. Add the Calasparra rice, stir to coat with the oil and heat for a few minutes. Add the paprika, tomatoes, stock and wine. Bring to the boil and cook for 8-10 minutes. Rotate the pan as necessary. Season and reduce heat and cook for another 8-10 minutes. While cooking steam the mussels open in a little wine in a covered saucepan over a high heat. Stir the squid and prawns through the paella and arrange the mussels and pimientos over the top, cover with foil and leave to sit for 5 minutes before serving.
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