Julie's Favourite: Paella
1 Onion, diced small
1 Carrot, diced small
3 Garlic cloves
350g of fresh or tinned tomatoes, chopped
1 Red pepper, chopped into 6mm squares
1litre of stock (made with about 1/3 white wine if available)
1 Good handful, frozen green beans
1 Medium Chilli (adjust quantity depending on heat)
Table spoon of tomato puree
1 ½ cups of Paella rice
Small Salmon fillet
Smoked Haddock or Smoked River Cobler
Cod or Cobbler
Gently sauté the carrot until it begins to soften
Add the chopped onion and garlic and cook until the onion starts to go translucent.
Add the red pepper, green beans and the chopped tomatoes and simmer gently for 5 to 10 minutes.
Add the rice and mix into the tomato sauce to cover all the rice.
Add a small amount of the stock and continue to simmer.
Sprinkle on a generous measure of paprika, turmeric, the tomato puree, some black pepper and a desert spoon of balsamic vinegar and stir in.
Add more stock as the rice absorbs it.
When the rice is beginning to soften add the fish to the pan.
Once the rice is cooked add the prawns and continue to simmer until the liquid has been absorbed and the paella has reached the desired consistency.
Remove from the heat, add a handful of chopped, fresh Parsley and cover the paella with foil for ten minutes.
Serve with lemon wedges and crusty bread.