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Catfish Paella   HT  MC  Spanish  50mins



Serves   4       Hot     Fish  Seafood    Shellfish   Pork  Grains  Spices  Vegetables  Main course  Dairy Free  Eggless   Spain   Europe




480ml/16fl.oz. Chicken Stock

480ml/16fl.oz. Water

1/2 teasp Saffron

225g/8oz Chorizo Sausage, thinly sliced

2 tbsp Olive Oil

1 large Onion, chopped

2 Garlic Cloves, crushed

2 Capsicum (sweet peppers), cut into strips

2 Tomatoes, chopped (or 6 sun-dried tomatoes)

150g/5oz Long Grain Rice

Salt  and ˝ teasp Cayenne Pepper

2 Catfish Fillets, cut into 2.5cm/ 1 inch cubes

450g/1lb Prawns or Shrimps, shelled and de-veined

450g/1lb Fresh Mussels

225g/8oz Artichoke Hearts

100g/4oz Frozen Green peas




1. Preheat the oven to 190C, 375F, Gas mark 5.  Cook the rice in plenty of lightly salted water for 15-20 minutes.


2. Meanwhile, mix the chicken stock, water and saffron in a medium saucepan and bring to a simmer. Remove from the heat. 


3. Heat a large frying pan until very hot then add the Chorizo slices and brown on both sides.


4. Add  the olive oil to the frying pan and heat until hot, then add the onion and sauté until soft and transparent. Add the garlic, peppers, tomato and rice tossing to thoroughly coat with oil.


5. Add the chicken stock mixture, salt, cayenne pepper and the sausage, bring to the boil then reduce the heat, cover and simmer for 10 minutes.


6. After this time, transfer the contents of the pan to a large ovenproof casserole together with the remaining ingredients.


7. Cover with a lid or aluminium foil and bake for 20 minutes or until catfish is cooked through. Serve hot.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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