Crab paella
This one's made for tapas, but it could easily steal the show at a summer party. Goes brilliantly with barbecue food, and it's easy to make.
Ingredients
- g Picked white crabmeat
- crab shell's worth of brown crabmeat
- ml Paella rice, such as bomba or calasparra
- Crab claws, whole and cleaned
- tbsp Olive oil
- tbsp Shallot, finely chopped
- Garlic cloves, finely chopped
- Chilli, finely chopped
- g Fine green beans
- ml Chicken stock
- Cherry tomatoes
- tbsp Chopped tinned tomatoes (polpa)
- tbsp Flat-leaf parsley, chopped
- tsp Smoked paprika
- g Saffron strands
Instructions
Heat the oil in a pan. Add the shallot, garlic and chilli and cook gently until soft.
Add the cherry tomatoes and rice, then pour in the chicken stock.
Add the chopped tomatoes, parsley, paprika and saffron. Let it simmer, stirring regularly. Add a little more stock if it needs it.
Fold in the crabmeat, push the crab claws down into the rice and leave it to stand for the last 2 minutes. Right at the end, season to taste with salt and pepper. Scatter parsley over before serving.
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