Seafood Paella With Aioli & Garlic Toasts
Serves 4
INGREDIENTS:
100g chorizo, diced
2 medium onions, diced
2 red peppers, sliced
4 cloves garlic, crushed
1½ tsp smoked paprika
500g paella rice
1 tsp saffron threads
1.5 litres fish stock, heated
250g Collection frozen British monkfish chunks, defrosted
1 pack (12) Collection Madagascan easy-peel raw prawns, defrosted
500g M&S rope-grown mussels in a white wine and parsley
sauce
260g padron peppers
1 tbsp chopped parsley, to serve
1 lemon, cut into 4 wedges, to serve
For the aioli and garlic toasts
½ lemon, zest and juice
1 tsp smoked paprika
1 tbsp chopped parsley
4 slices sourdough bread
1 clove garlic
METHOD:
1. Heat 2 tbsp olive oil in a large paella pan over a medium heat. Add the chorizo and fry until beginning to turn crisp.
2. Add the onions, peppers and garlic and cook until softened. Stir in the paprika, followed by the rice, saffron and hot fish stock, reduce to a simmer and cook for 15 minutes.
3. Scatter the monkfish and prawns over the top of the paella and push into the rice. Top with the mussels. Continue cooking for a further 5 minutes, or until all the prawns are cooked through and the mussels are open. Cover and leave to rest.
4. To make the aioli, mix the mayo with the lemon zest and juice, paprika and parsley.
5. Heat a griddle pan over a high heat. Drizzle ½ tbsp extra virgin olive oil over each of the bread slices, and add to the pan to toast. Remove from the pan and rub each slice with the garlic clove, then season.
6. Heat a splash of olive oil in a griddle pan over a medium-high heat. Add the padron peppers and cook for 4-5 minutes, turning halfway, until blistered. Transfer to a plate and sprinkle generously with sea salt.
7. Divide the paella between serving dishes and serve with the padron peppers, toasts, aioli, parsley and lemon wedges.
