After eating one too many bowls of seafood rice in Lisbon, I had to try making my own. It sits somewhere between a risotto and a paella, with a rich homemade prawn stock, perfectly cooked seafood and rice that soaks up every bit of flavour.
I cooked this in Stellars new ZERO sauté pan, they're made from 100% uncoated stainless steel and have a precision-etched surface that performs like a non-stick pan. Exactly what you want for a dish like this.
Serves: 4
Ingredients:
For the stock
- Prawn shells
- 350ml water
Sauté the shells for a few minutes before adding water, simmer for 30 minutes before blitzing and straining.
For the rice
- Olive oil
- 2 shallots finely diced
- 2 garlic cloves, minced
- Chilli
- 1 heaped tbsp Sweet paprika
- 4/5 tomatoes, halved
- Bomba or arborio rice
- 100ml white wine
- Homemade prawn stock
- Fish or light chicken stock
- 10/12 large prawns
- 3/5 scallops, halved
- Squid, sliced into rings
- Half a monkfish tail, into chunks
- Lemon wedges
Method:
- Fry the shallots in the oil before adding the garlic and a chilli.
- Add the halved tomatoes and a splash of water, cover and cook for 15 minutes on medium until thickened, remove the skins. In with the wine and cook this off for a few minutes, then add 1 heaped tablespoon of good paprika.
- Add the rice and stir with the base sauce then add the stock and simmer on low for 15 minutes, or until the rice is almost cooked.
- Add in the monkfish and simmer for 5 minutes before adding the prawns, scallops and squid. Simmer for a further 5 and add more water if you need to adjust the consistency of the rice.
- Finish with good olive oil and lemon wedges.
