Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

 

THIS is a fast version of our famous paella, which we served at the West Waterford Festival of Food in Dungarvan. Paella can be a satisfyingly delicious dinner idea, and at this time of the year will pair perfectly with a nice jug of Sangria. If you prefer you can replace the fish and shellfish with diced chicken and cubed chorizo, just be sure to change the stock to vegetable stock also.

 

Serves 4

 

Ingredients

 

100ml olive oil

1 large onion, diced

1 red pepper, sliced

1 yellow pepper, sliced

1 green pepper, sliced

3 garlic cloves, crushed

1 pinch saffron strands, soaked in 2 tbsp. warm water

400g mixed fish

300g paella rice or arborio rice

1 lt. fish stock

400g tin chopped tomatoes

100g frozen peas

1 lemon, juiced

1 lemon, quartered

Fresh mussels, langoustines and cockles

Chopped parsley

 

Method

 

Heat your pan on a high heat with the olive oil.

Add the onion and peppers and sweat until softened.

Add garlic and tomatoes and season well with salt and pepper.

Add the rice, followed by the stock.

Shake the pan and stir lightly to mix well and let the ingredients settle.

Cook uncovered for about 15 minutes or until the stock is beginning to evaporate.

Add the mussels, langoustines, cockles, peas and lemon juice and cover with tin foil.

Cook for a further 5 minutes before turning off the heat and resting for 5 to 10 minutes.

Garnish with parsley and the lemon wedges.