Smoky Paprika Seafood Rice Recipes

SMOKY PAPRIKA SEAFOOD RICE

Steps:

• Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
• Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.
• When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven't opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.

PAPRIKA RICE

Steps:

• In a kettle bring the water to a boil, sprinkle in the rice and salt to taste, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 2 days in advance and kept chilled in an airtight container. Reheat the rice in the colander set over a saucepan of boiling water. Transfer the rice to a large bowl, sprinkle it with the paprika, and toss the mixture to coat the rice thoroughly.

SMOKY SPICED VEGGIE RICE

Steps:

• Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
• Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
• Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
• Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.

SMOKY PAPRIKA PEPPERS

Steps:

• Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
• Heat the grill to high. Cut the peppers in half (leave the stalks in place - they'll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
• Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you're planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.