A few weeks ago was New Zealand’s inaugural sustainable seafood week (12 – 18 October). The focus is on bringing more awareness to sustainable fishing practices so to preserve our kai moana for generations to come. When purchasing seafood, search out and support small-scale fishing businesses, of which there is now quite a number around the country.
Forest & Bird’s Best Fish Guide is a useful resource to have on hand (or on your phone) when purchasing seafood so to make a more sustainable choice. I will often refer to this when purchasing seafood and have found some of the ‘green light’ options are often some of the more reasonably priced. For example, the dozen green-lipped mussels I purchased for the paella below cost about $4.00. Unfortunately, mussels are not a favourite of the smaller people in the house otherwise I would cook them more often. A paella is a great dinner option as I can include some fish fillets as well as mussels so everyone at the table is happy. Plus the mussels stock adds great flavour to the dish.
This classic Spanish rice dish is very versatile and can be mixed up with whatever seafood is available. The key to a standout paella is using good quality stock (see recipe below), as well as being graciously heavy-handed with the olive oil – particularly if you like that crunchy caramelised layer on the bottom of the pan.
Seafood Paella |
I often come home from the fish shop with a fish head (and/or carcass) in tow to make fish stock to use in paella or seafood chowder. I don’t add salt when preparing stock, instead seasoning to taste the actual dish that it will be used in.
Welcome to my online recipe journal where I share recipes and photography inspired by my garden and vibrant seasonal produce. I am a trained chef, an award-winning food writer, and the author of five cookbooks. My latest cookbook - The Homemade Table - is available through my website and at bookstores around Aotearoa New Zealand. Happy reading & cooking!There are as many versions of a paella as there are chefs and families living alongside the Mediterranean coast of Spain. However, the one thing there seems to be little discussion about is that in order to achieve a great paella rice, the better the stock, the greater the dish.
Together with the actual cooking of the rice, making the best possible stock is the single most important step when making any paella recipe; whether this is seafood paella,
Fish Stock For Paella
. The great thing about these varieties is that they’re able to absorb plenty of the cooking liquid without overcooking. And of course, that means they’re able to absorb the flavour from that liquid too. That’s why making an effort to prepare a good fish stock is so important when cooking a paella. Because when you eat the rice, most of its flavour will be coming from the fish stock.
(fish stock). However they all share the same principles and at the end, it all comes to your personal preference of how you like your paella rice. This one here is my own recipe. I like my rice to have bold and intense flavours. I love it when you bite the rice and you taste a bit of the sea in your mouth.
And yes, this recipe takes a little bit longer and some few more ingredients to prepare than a standard fish stock. But go through the effort once and I can promise that you won’t look back ever again.
How To Make Seafood Broth For Paella
This stock will keep in the fridge for three days. You can also freeze it if you’re not planning on using it all. I usually freeze it in small plastic glasses of around 200 ml each. This way I can use individual portions as and when I need them.
I was born and bred in Zaragoza, Spain. Since 2001 I’ve been living in London, where I now work as a Design & Creative Director at one of London’s top digital marketing agencies, specializing in interactive design, digital production, advertising and social media. Sometimes in the evenings, I also work as a cook in the kitchen of a well-known Spanish restaurant in South London. I’m so mad about food I could probably spend most of my time either cooking or eating. As for the rest of my spare time, I’d probably spend it travelling with Lara, taking pictures or designing something pretty.
The ‘turrón de Alicante’ – also known as ‘turrón duro’ – is a hard nougat made of honey, sugar, egg white and almonds, which…
Seafood Paella Recipe: How To Make Seafood Paella Recipe
This stock will keep in the fridge for three days. You can also freeze it if you’re not planning on using it all. I usually freeze it in small plastic glasses of around 200 ml each. This way I can use individual portions as and when I need them.
I was born and bred in Zaragoza, Spain. Since 2001 I’ve been living in London, where I now work as a Design & Creative Director at one of London’s top digital marketing agencies, specializing in interactive design, digital production, advertising and social media. Sometimes in the evenings, I also work as a cook in the kitchen of a well-known Spanish restaurant in South London. I’m so mad about food I could probably spend most of my time either cooking or eating. As for the rest of my spare time, I’d probably spend it travelling with Lara, taking pictures or designing something pretty.
The ‘turrón de Alicante’ – also known as ‘turrón duro’ – is a hard nougat made of honey, sugar, egg white and almonds, which…
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