The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
6 cloves of garlic
2 green peppers
saffron powder (or mild paprika)
grilled or roasted red peppers (cut into strips)
spanish paella rice
400 g squid (cut into pieces)
500 g shrimp or other shellfish
1 dozen large prawns
1 l fish stock
1 kilo of clams or other shellfish
2 dozen mussels (cooked and on the half shell)
250 g peas, shelled (or tinned petits pois)
glass of white wine
little tomato puree
Begin by cooking the mussels in a little water or wine - allow to cool and strain and reserve the liquid.
Peel and crush the garlic; de-seed the green pepper and dice finely.
In a paella pan, saute the garlic in some olive oil and stir constantly. After two minutes, add the green pepper and allow this to cook for 5 minutes. Keep stirring and do not allow the garlic to burn.
Next, add the clams and allow them to open. This will release their juices adding to the flavour.
Then add the saffron and stir in followed by a small pinch of saffron powder, to colour. Allow to cook for another minute and add all the peas.
When this has been done, add the rice (one cup per person) and stir in together with the shrimp. Stir constantly and add no more than a teaspoon of tomato puree.
Continue to stir the rice for a few minutes, adding fish stock a little at a time. Allow to settle in the pan, and then reduce the heat.
Allow this to continue to cook over a low heat adding more fish stock if necessary for around another 8 to ten minutes or until the rice is 'just so'.
In the meantime garnish on top with the whole prawns and strips of red pepper.
Serve immediately (after leaving to rest for 5 minutes) and garnish with wedges of lemon.