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Ingredients

  • 400-500 grams Spinach washed
  • 4tbs Olive Oil
  • 200-250 grams Smoked Haddock or Cod (undyed) skinned, pin boned and cut into strips
  • 30 grams Pine nuts
  • 200 grams Chopped Tinned Tomatoes
  • 2-3 cloves garlic crushed
  • 2 tsp sweet Paprika
  • 1/4 - 1 dried chilli pepper chopped
  • 200 grams Paella rice (Calasparra) or Risotto rice
  • 500 ml Vegetable stock

Good pinch of Saffron soaked in hot water for 15 mins (I toast it lightly in a dry pan 1st)

  • Lemon wedges to serve

Method

  • STEP 1
    Cook the spinach with just the water on the leaves after washing it, in a covered pan for 4-5mins, squeeze out the excess water and roughly chop
  • STEP 2
    Heat the olive oil in a paella pan or a large frying pan over a high heat, when hot add the fish, spinach, pine nuts, tomatoes, garlic, paprika and dried chilli. Lower the heat and cook for 5-6 mins stirring constantly
  • STEP 3
    Add the rice and continue to cook, whilst stirring for a couple of mins more. Then add the stock and saffron and simmer gently for 15-20 mins until the stock has been absorbed and the rice is tender. No need to stir, just shake the pan occasionally to prevent the rice sticking too much.
  • STEP 4
    Leave to rest in a warm place, covered with a tea-towel or foil for approx 5 mins and then serve with the lemon wedges.
  • STEP 5
    This is also a great barbeque dish if you have a kettle or lidded gas barbeque, I often cook this alfresco on my gas Weber, set on a low-medium flame it creates a good all- round gentle heat which cooks the rice perfectly without burning it to the bottom of the pan (which some folks like!) and traditionally Paella is cooked on a open fire. You could also substitute other fish or shellfish such as monkfish, squid, prawns. Hope you enjoy it.
  • STEP 6
    Wine notes; very good with a nice dry Spanish Rose, such as Marques de Caceres Rosado or Chivite Gran Fuedo.
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