Cuban-style baked paella

Recipe from: 9/1/1995 12:00:00 AM
Ingredients 22
Servings 1


Serving Change
  • FISH
  • 6
    filleted fish portions, (use kabeljou, steenbras or Cape salmon)
  • 65
    lemon juice
  • seasoned sea salt
  • flour
  • oil
  • 1
    fresh black mussels (in closed shells) or
  • 750
    medium / large prawns
  • 300
    long grain rice
  • 65
    fruity dark green olive oil
  • 1
    medium onion, finely chopped
  • 1
    green pepper, seeded and finely diced
  • 1
    red pepper, seeded and finely diced
  • 3
    cloves garlic, crushed
  • 200
    readymade tomato basting sauce
  • 5
  • 1
    bay leaf
  • 625
    vegetable or chicken stock
  • 125
    dry sherry or white wine (or increase the stock)
  • 2
    turmeric or pinch of saffron
  • 375
    frozen peas


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.

Read more on: fish/seafood  |  shallow-fry


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