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In a large paella pan, heat the olive oil and add onion, garlic, peppers and tomatoes.
Cook on medium heat until the vegetables begin to soften.
Add the squid and swordfish. Cook for 5 mins, then turn the heat to low.
Steam the cockles and mussels separately until they begin to open. Set aside.
Add the rice to the pan, mix it up with the fish to coat everything well with the olive oil. Cook for 3-4 mins.
Add the broth to the rice slowly and with a slow stir. Cook on a high heat for five minutes then lower the heat.
In a mortar, mash the saffron strands, some salt, the parsley & a tbsp of water. Mix well.
Add this parsley mixture to the paella pan and mix well. Cook for 10 mins, stirring occasionally.
Going back to the mussels, either spoon out all the meat to use or keep half shells with meat & discard the empty halves.
Add the prawns and cockles to the dish and cook for a further 5 mins.
When the stock is absorbed by the rice, turn off the heat and add the mussels.
Add the fish/oyester sauce and rice vinegar and toss well.
Cover the dish and allow the paella to rest for a few mins.
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1/4 lb mussels, cleaned
1/4 lb cockles or clams, cleaned
1/4 lb squid, sliced into 1/4-inch rings
1/4 lb swordfish (or tuna), bite-size pieces
1/4 lb fresh prawns
1 large ripe tomato, diced
1 medium onion, diced
1 small red pepper, diced
1 small yellow/orange pepper, diced
1/2 cup fresh Italian parsley
2 cloves garlic, minced
2-3 strands saffron
1 lb paella rice (short grain)
1.5-2 pints fish or chicken stock
1/2 cup extra virgin olive oil
2 tbsp fish/oyester sauce
2 tbsp rice vinegar
Salt and pepper to taste
RECIPES BY MEARL FERNANDES
Tangy Pineapple Chicken Kababs
Stuffed mixed baby vegetables
Kashmiri Chicken Curry
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