Читать книгу Great Family Food - Kevin Dundon - Страница 19

¹/₂ onion, peeled and sliced

2 garlic cloves, peeled and crushed

50g/2oz chorizo, chopped

6 rashers of smoked bacon, chopped

350g/12oz/1³/₄ cups paella rice (or basmati, if you are stuck)

90ml/3fl oz/¹/₃ cup white wine

¹/₂ tsp saffron strands

1.2 litres/2 pints/5 cups mild fish stock

450g/1lb selection of raw fish such as pollock or haddock, cubed

12 large whole Dublin Bay prawns (langoustines)

2 tbsp chopped fresh flat-leaf parsley

50g/2oz spinach

110g/4oz curly kale (optional)

lemon wedges or juice of 1 lemon

salt and freshly ground black pepper

1 Place the onion, garlic, chorizo and bacon in a large wok or wide-based saucepan and fry together over a gentle heat.

2 Add the rice and stir until completely combined with the onion mixture. Pour in the white wine and leave to reduce for a few minutes. Infuse the saffron strands in 100ml/3¹/₂fl oz/scant ¹/₂ cup boiling water and add to the pan—this will immediately colour the dish.

3 Add half the fish stock and mix thoroughly. Allow the liquid to come to the boil, then simmer gently until all the liquid has evaporated.

4 Add the cubed fish and the remainder of the fish stock. Cook gently on a low heat for 5-6 minutes, stirring occasionally.

5 When the fish is cooked through, add the parsley, spinach and kale, if using. Season to taste. Lay the prawns across the top and scatter over the lemon wedges or squeeze the juice directly onto the dish. Bring the saucepan to the table and allow people to help themselves.