Paella Nests
Rachel Khoo — Catalonia.
Ingredients
| 1 | fennel |
| 1 | onion |
| 2 | cloves of garlic |
| 150 ml | white wine |
| 140 g | rice vermicelli noodles |
| — | butter |
| 1 | raw chorizo sausage |
| a pinch | saffron |
| 750 ml | fish stock |
| 200 g | cod cheeks or monkfish, cut into 3-4 cm pieces |
| 250 g | king prawns, unpeeled |
| 150 g | purple broccoli |
| 600 g | mixed mussels/seafood |
Instructions
- In a small pot, fry the garlic, onion and fennel in a little olive oil. Leave to cook for about 10 min until softened.
- Rice vermicelli noodles — soak in boiling water for 45 min and drain. Place them on a cloth to dry well. Spread them out. Pat dry well.
- In a greased muffin tin, put a little noodles and shape into a nest. Bake in the oven for about 30 min until golden and crispy.
- Add a little chorizo to the onion and fennel, stir and cook another 10 min. Add a small splash of white wine and a pinch of saffron, a cup of fish stock (if a concentrate, dissolve it) and leave to simmer. Add the prawns and cod cheeks.
- Cover for 3 min and finally add the mussels and purple broccoli tips. Cover again and leave to cook.
- Remove everything from the sauce and return it to the stove to thicken.
- In each nest put one prawn, place seafood on the sides and pour a little of the stock on the sides.
From https://www.bbcsouthafrica.com/recipes/?recipe=seafood-paella-nests