Fresh mussels need to be alive before you cook them. To prepare them, pull off the stringy beards, knock off any barnacles and give the shells a scrub in fresh water to clean. Throw away ones with broken shells or any that don’t close tightly when you tap them.
Place a 30cm paella pan directly on the BBQ or over a medium heat. Pour in half of the oil and fry the chicken thighs until golden all over. Add the onions, garlic and herbs, season well, then scatter the rice over the top. Stir once to combine, add the tomatoes, pour over 500ml cold water, then sprinkle over the paprika.
Gently stir everything together and simmer for 20 minutes. Season again, then add all the fish. Drizzle the remaining oil over the top, cover with foil and cook for a further 10 minutes.
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James Martin's Islands To Highlands
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Google DoubleClick IDE cookies are used to store information about how the user uses the website to present them with relevant ads and according to the user profile.Shetland paella puts a Scottish spin on this seafood favourite. This was the last dish I cooked on the trip and it really summed up the amazing produce they have in this part of the world, featuring both local fish and shellfish, says chef James Martin, recalling the adventures he had making his Islands To Highlands series.
I want to thank all the fishermen that brave the seas around these parts to deliver our catch - particularly Rob, who managed to get all this produce for me. I hope he enjoyed the dish, as I gave him not just the meal, but also the pan, the table... in fact everything on the last day of filming on location!
2. Place a 30-cm paella pan directly onto the BBQ or over a medium heat. Pour in half of the oil and fry the chicken thighs until golden all over. Add the onions, garlic and herbs, season well, then scatter the rice over the top. Stir once to combine, add the tomatoes, pour over 500ml cold water, then sprinkle over the paprika. Gently stir everything together and simmer for 20 minutes. Season again, then add all the fish. Drizzle the remaining oil over the top, cover with foil and cook for a further 10 minutes.
How To Make James Martin's Shetland Paella
Martin's tip: Fresh mussels need to be alive before you cook them. To prepare them, pull off the stringy beards, knock off any barnacles and give the shells a scrub in fresh water to clean. Throw away ones with broken shells or any that don't close tightly when you tap them.
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Jamie And Jimmy's Friday Night Feast
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