Seafood paella

This seafood paella is a great centrepiece for a weekend dinner with friends.

Cooking Time: 50 mins
Serves: 8

Ingredients
2 tbsp vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 red pepper, de-seeded and cut in lengths
100 g chorizo, roughly chopped
400 g Spanish paella rice
2 tsp paprika
1.6 L hot vegetable or chicken stock
200 g fresh beans, sliced into chunks
3 sprigs of fresh thyme
1tbsp tomato purée
400 g mixed sea food
200 g prawns
Small handful flat-leaf parsley, roughly chopped

Pour the oil into the paella dish and place on the heat. Start off at full heat as tierra negra cookware, being ceramic, takes a little longer to heat than a metal pan. Tip in the onions and garlic, fry lightly and then add the peppers and chorizo.

Continue frying until the red oil from the chorizo has been released.

Stir in the rice and paprika.

Pour in the stock.

Add the fresh beans, herbs and tomato purée, mix well and allow to sizzle for about 10 minutes.

Add the seafood, mix well, place the lid on the dish and cook at medium/low heat for a further 10 minutes. Stir occasionally until most of the stock has been absorbed and the rice is tender.

Season and garnish with parsley.

Tips:
If too dry add a little more stock, if too soggy remove lid, increase heat and allow to cook until excess liquid has evaporated.

Used in this photo: CL 794 Shallow casserole (4 litres)