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New Zealand Paella with Red Sea Bream and Clams Recipe
Serves/Makes: 4
Ingredients:
- 2 New Zealand (if available) red sea bream fillets (about 6 ounces each), cut into 3-4cm pieces
- 12-16 New Zealand (if available) Live Clams
- 2 tbsp extra virgin olive oil
- 1 large leek, washed and finely sliced
- 2 cloves garlic, roughly chopped
- A large pinch saffron
- 7 ounces Riso Gallo Bomba Paella rice
- 3 cups hot vegetable or fish stock
- 5 ounces frozen peas
- 1/2 pack fresh flat-leaf parsley, roughly chopped
How to cook:
- Preheat the oven to 375°F. Heat the oil in a large ovenproof frying pan or paella pan. Add the leek and cook over a low heat for 6-7 minutes until it begins to soften. Add the garlic, saffron and rice and cook for a further 3-4 minutes.
- Pour in the stock and season. Cover the pan with a large sheet of foil and cook in the oven for 10 minutes.
- Meanwhile, wash the clams and scrub under cold running water with a stiff brush. Discard any cracked or broken shells or any that do not shut tightly when tapped sharply. Arrange the clams in the rice and return to the oven, uncovered, for a further 10 minutes.
- Stir in the peas and arrange the red sea bream fillets on top of the rice. Return to the oven for 5-10 minutes or until the rice is tender, the fish is opaque and the clams are fully open. Discard any unopened clams, then sprinkle the paella with parsley and serve straight from the pan with a salad.
Notes:
Preparation time: 15 minutes to 20 minutes
Cooking time: 40 minutes to 45 minutes
Total time: 55 minutes to 1 hour 5 minutes
Cook's tips:
A traditional paella is cooked over an open fire, but this easier version is oven-baked to create a tasty, crispy top.
You can use New Zealand Green Lipped
Mussels instead of clams, but these are already cooked, so just add them to the rice with the bream in step 4, to heat through.
This recipe for New Zealand Paella with Red Sea Bream and Clams serves/makes: 4
Main Ingredient: Bream
Preparation Method: Baked
Cuisine: New Zealand