51 Paella recipe ● 3tbsp olive oil


● 1 large onion, peeled and very finely chopped


● 1 red pepper, deseeded, deveined and very finely chopped


● 2 large cloves garlic, peeled and finely chopped


● Good pinch saffron soaked in 2tbsp boiling water for 10 minutes


● 300g risotto or paella rice ● 2tbsp chopped fresh parsley ● 1tsp sweet smoked paprika ●1 glass dry white wine – about 150ml ● 800ml chicken or fish stock


● 450g fish fillet (net weight) - boned, skinned and cut into 3cm chunks – we used monkfish as it holds together well


● 1 medium squid, cleaned and cut into thin strips


●12 raw king prawns, shell on ● Lemon wedges ● Salt and pepper


1. Heat a large wide paella pan on the hob or on a barbeque or firepit and when it’s hot, add the oil.


2. Add the onion and pepper and season well. Cook the veggies for 2-3 minutes until they are starting to soften.


3. stir in the garlic, saffron and its soaking water, smoked paprika, rice and parsley. season well and pour in the wine and bring to the boil. reduce the wine until there’s almost nothing left and then add enough stock to cover the rice by 1cm.


4. Gently cook uncovered until the rice is tender and the stock has all been absorbed. Add some more stock if the first lot has been absorbed but the rice isn’t quite ready.


5. put the fish, squid and prawns on top of the rice; cook for 7-8 minutes until the fish is cooked through and the prawns have turned pink, turning them over from time to time if you need to.


6. Garnish with lemon wedges and serve at once with some green salad and good bread.


If you’d like to extend the summer and join us on our next foodie trip to Spain for a week of relaxed cooking, eating, visits to local food producers and generally enjoying the relaxed ambience of mairena village high up in the hills, we’re off on the 3Oth september. Call us or email us – we’d love you to come! Hasta luego! see our website for details. www.mannafromdevon.com


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