Summer Essential Seafood Paella

Summer Essential Seafood Paella

When the temperature reaches 100F out there, there's really no motivation to turn on the oven. Instead of the usual Sunday bakes and dinners, I served up this delicious paella adorned by an abundant of seafood and vegetables. It requires some cutting board organization, but once you've sliced and diced everything, everything is put together in a breeze.

Grilled Seafood Paella

Serves 2 generously. Inspired by the Multi-vegetable paella in Plenty by Yotam Ottolenghi.

1/2 Spanish onion, finely chopped
1 red pepper, cut into strips
2 garlic cloves, crushed
2 bay leaves
1/4 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
125g arborio rice
100ml sherry, or apple cider vinegar, or red wine vinegar
1 tsp saffron threads, soaked in 2 tbsp of hot water
4-6 whole green onions
450ml boiling vegetable stock, or water
6 mussels, debeard and scrubbed
6 langoustines, rinsed
1/2 cup edamame, boiled and cooled
10 mini tomatoes, halved
5 small grilled artichokes in oil from a jar, drained and quartered
10 pitted Kalamata olive, crushed or halved
2 tbsp roughly chopped parsley
1 lemon, halved
salt and pepper, to taste

  1. Heat up a pan and pour in around 3 tablespoons of olive oil in a paella pan, or a large shallow frying pan, turn up the heat until the oil is almost smoking. Using a pair of thongs, flash fry the langoustines for around 3 minutes, or until slightly charred. Remove and set aside on a plate, and continue with the green onions and lemons. Turn down to medium heat and add another 3 tablespoons of olive oil. Gently fry the onion for 5 minutes, add the peppers and continue to fry until soft and golden. Add the garlic and cook for another minute.
  2. Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute, then add the stock and some salt. Reduce the heat and simmer gently for about 20 minutes, or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking.
  3. Arrange the mussels and langoustines on top of the rice. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and edamame over the rice and cover the pan. Cook for around 5 minutes or until the mussels open.
  4. Remove from heat, uncover the pan and scatter the olives and grilled green onions on top of the paella. Sprinkle with parsley and serve with grilled lemon.
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