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Member recipe

Esteban's Paella

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Serves 6

Seafood paella - excellent, authentic recipe from a Spanish friend

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  • 3 green peppers, sliced
  • 2-3 cloves garlic
  • olive oil
  • 2 large calamar (squid) cleaned and cut into strips
  • 1 cup tomato frito - or 2-3 very ripe tomatoes
  • 18 small cups good fish stock (preferably homemade)
  • 1 -2 capsule safran
  • 500g firm fleshed fish (monkfish or even lobster)
  • 500g shellfish
  • 8 small cups of Spanish round rice


    1. Make your stock. Cut up the peppers in a thick julienne. Add olive oil to a big frying pan, heat and gently cook peppers and garlic. Before they are fully softened add the calamar and cook for 2 minutes. add the tomato frito.
    2. Add the rice to the frying pan, stir and add the stock, safran and salt. Bring to a gentle boil then reduce to a simmer. Add fish and shellfish, simmer for 20 minutes. Do not stir, but shake the frying pan from time to time.
    3. Cut the heat source and leave to rest for 10 minutes before serving.

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