Name: Cuban-style baked paella
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 fish fillet; 65.00 ml lemon juice; sea salt seasoned; flour; oil; 1.00 kg mussels; 750.00 g prawns; 300.00 g long grain rice; 65.00 ml olive oil fruity dark green; 1.00 onion medium, finely chopped; 1.00 green pepper deseeded and finely diced; 1.00 red pepper deseeded and finely chopped; 3.00 garlic cloves, crushed; 200.00 ml basting sauce tomato; 5.00 ml cumin; 1.00 bay leaves; 625.00 ml stock vegetable or chicken; 125.00 ml sherry dry or white wine; 2.00 ml turmeric or saffron, ground; 375.00 ml peas frozen

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Ingredients (20)

FISH

6.00	fish — fillet
65.00 ml	lemon juice
	sea salt — seasoned
	flour
	oil
1.00 kg	mussels
750.00 g	prawns

RICE MIXTURE

300.00 g	long grain rice
65.00 ml	olive oil — fruity dark green
1.00	onion — medium, finely chopped
1.00	green pepper — deseeded and finely diced
1.00	red pepper — deseeded and finely chopped
3.00	garlic — cloves, crushed
200.00 ml	basting sauce — tomato
5.00 ml	cumin
1.00	bay leaves
625.00 ml	stock — vegetable or chicken
125.00 ml	sherry — dry or white wine
2.00 ml	turmeric — or saffron, ground
375.00 ml	peas — frozen

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Method:

FISH
1. Dip the 2 cm thick fish portions in lemon juice and season. Cover with clingfilm and refrigerate, with an ice bag on top, for 30 minutes to firm.
2. Dust the fish lightly with flour and pan-fry briefly in 1 cm deep clean oil until the outside is lightly browned. The inside will suntil be uncooked. Drain on absorbent paper and leave to cool.
3. Rinse the mussels, pull out the beard and refrigerate until required. If using prawns, slit them open along the back, de-vein, rinse and season lightly with seasoned salt. Store in the fridge with an ice pack on top.
RICE MIXTURE
4. Sauté the rice in olive oil until golden. Add the onion and chopped peppers and stir-fry until the vegetables are soft.
5. Add the garlic, tomato basting sauce or 1/2 can chopped peeled tomatoes, cumin, bay leaf, stock, sherry and turmeric. Simmer with a lid for 15 minutes. Add the frozen peas and toss through.
6. Dish rice into a large, flat ovenproof serving dish. Top with the prepared fish and mussels and/or prawns. Cover with wet greaseproof paper. Bake, just before serving for 25 minutes in preheated 220 ºC oven.
7. Garnish with finely sliced spring onions, using the green tops as well as the white part. Grind black pepper over and serve with a well-dressed green salad and crusty bread.
Serves 4-6.