You guests will think you are so clever and creative when you serve these delicious paella baskets. The lovely tortilla ‘basket’ is made so easily and resembles an open shell from the beach and is filled with a mouthwatering selection of fish and/or seafood. You can also make this basket with chicken and chorizo, if you have guests who are allergic to fish. The baskets can be made the day before, as can the fish stew part of the recipe, as long as you reheat to the correct temperature. You will need a large dutch oven or casserole dish to prepare the fish, one with a lid that can be put on top of the stove.
Serves: 6
Preparation Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS:
6 tortillas
1 lb mixed fish such as cod, haddock, salmon or any firm white fish
8 oz large raw prawns/shrimp
A few mussels (say 2 per basket) or clams (4 per basket)
2 pints fresh fish stock
1 large glass dry white wine
4 garlic cloves, very finely chopped
Large bunch parsley, very finely chopped
8 oz cooked saffron rice (cook rice as per packet instructions but add saffron in at the beginning of the cooking process)
Seasoning to taste
METHOD:
Heat oven to 180°C.
First prepare your baskets, by greasing/oiling the outsides of 6 coffee mugs. Wrap the tortilla around each mug (upside down). They should stick to the mug, but if you are struggling, you can always use a piece of string to tie each one.
Place the tortilla baskets onto a tray and into the oven. Bake for 15 minutes until crisp. Remove from the oven and allow to cool before removing string if you have used it.
In a large dutch oven/casserole dish, pour in the white wine and fish stock, and scatter in the garlic. Bring to the boil and then turn to a simmer. Add the fish pieces first. Allow to simmer for 10 minutes, and then add the prawns/shrimp and half the parsley. Place the lid on to allow the fish to steam. After 5 minutes, add the mussels or clams, ensuring they are completely clean, and none are ‘open’. Replace the lid and steam for a further minute until the mussels open.
Line the bottom of each basket with the cooked rice, then ladle on the seafood mixture and some of the poaching liquid. Scatter with remaining parsley and serve.