my seafood rice

Description

This is shellfish and rice dish that is great for bringing back a taste of summer in depths of winter.

Ingredients

4-6 large prawns in their shells & with heads
300g or 40 mussels scrubbed & de- bearded
1 onion finely chopped
1-2 cloves garlic crushed
1 small red pepper cut into small dice
3 tbs olive oil
small bunch of parsley finely chopped
small bunch coriander(cilatro) finely chopped
6-8 strands of saffron rubbed
200g rice (I used paellea rice but long grain basmati or risotto can be used just be careful not to let them over cook)
50g frozen or fresh shelled peas

salt & pepper (your choice I prefer black freshly & finely ground)
FOR THE STOCK
1 lt water
1 bay leave
3-4 peppercorns (rose or pink make a light change from the black but black will do)
2 thin slices of fresh ginger or galangal

Instructions

Get a pan large enough to hold a litre of water. Peel the prawns and put the shells and heads along with half of the garlic and onion as well as the stocks from the parsley and coriander into the pan. Add the other stock ingredients and place on the hob and bring to the boil. Skim off any scum that forms and reduce the heat and simmer for 20 minutes. Strain and set aside.
In a large frying pan (with a lid) add the oil and gently sweat the onion, add the garlic followed by the diced pepper and then the rice. Pour in the stock to just cover the rice you should be able to see half a pinky nail depth of water over the top of the rice.
Turn up the heat and add the rubbed saffron after about 7-8 minutes check a grain or 2 of the rice if it is still very hard cook another 5 minute if starting to give add the seasoning followed by the peas, prawns and mussels cover and leave for 6 minutes or until the prawns are cooked and all the mussels have opened.
Serve in bowls sprinkled with parsley and coriander

Notes

other fish can be added spouts, clams, firm white fish like cod or coley or monkfish.
Iseve this with sliced crusty bread toasted slightly and rubbed with tomato and garlic with aioli on the side.

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