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Spanish Paella

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Ingredients

Mussels
Squid
table spoon olive oil
3 Shallots
2 cloves Garlic
1 teaspoon dried basil
1 teaspoon Rosemary
pinch Chilli flakes
1 teaspoon smoked paprika
around 1 cup rice
2 cups chicken stock
1 can crushed tomatoes
1 knob Butter
1 teaspoon dried thyme
1 cup
1 can black beans
to garnish Drained capers patted dry

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Spanish Paella

Spanish mussel and squid Paella

  • Medium

Ingredients

Directions

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Steps

1
Done

Step 1

Pan fry shallots and garlic on medium heat.

2
Done

Step 2

Add dried basil, rosemary, chilli flakes and smoked paprika to the pan and toss round

3
Done

Step 3

Add a cup of rice to the pan, stirring it around. Season with salt and pepper.
Add chicken stock to the rice, bring it to the boil

4
Done

Step 4

Add a can of crushed tomatoes to the pan. Turn down the heat, cooking for about 12-15 minutes to finish cooking the rice.

5
Done

Step 5

In a new pan, melt a knob of butter and the thyme together. Add the breadcrumbs, season with salt and pepper. Toss on a medium heat.

6
Done

Step 6

Cut the squid into rings and along with the mussels, add to the rice mixture and let it cook for a further minute. Also adding a can of black beans.

7
Done

Step 7

Garnish the Paella with capers and the breadcrumbs to finish.

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