This seafood packed fish stew is full of delicious flavours and is perfect for feeding a lot of hungry people. With a sweet tomato sauce, a smoked paprika kick and a fishy finish, this dish is a must-have.
- 1tbsp oil
- 100g smoked bacon lardons
- 1 onion
- 1tsp smoked paprika
- 2 garlic cloves, peeled and chopped
- 200gm Camargue red rice
- 400g can chopped tomatoes
- 600 ml fish or chicken stock
- 1 red pepper, deseeded and cut into chunks
- 200g fresh squid, cut into rings, scallops
- 8 raw king prawns
Heat a deep frying pan, add olive oil, bacon lardons and onion. Fry over a med heat for about 5 mins, until bacon is crispy.
Stir in paprika and garlic, along with the rice.
Stir-fry for 1 min, then pour in tomatoes and hot stock. Bring to boil, cover and simmer for 20 mins, before adding pepper,
Simmer for 10 mins, stirring occasionally, then add fresh squid and prawns into the rice, so they’re all under the liquid.
Simmer for about 5 mins, until the prawns turn pink. The consistency should still be soupy and the rice al dante.
Garnish with parsley and serve with lemon cheeks.
If you like, replace the red rice with risotto rice or a mixture of basmati and wild rice