Whether it's your turn to cook whilst away on training camp or you've got the squad around for dinner, this paella is a crowd pleaser that feeds up to six.
Noah Williams aka Thor (if you've seen the viral video of the Great Britain Diving squad on camp in Turkey) has had a breakthrough 2019, making a World Championships final and picking up three medals at the European's in Kiev. Taking some time out of training mode he shares with us one of his favourite recipes.
Over to you Noah...
When we start back up for a new season training has quite an intensity to it, so whilst we have a lot of fun during our down time on training camps, it's also really important for us to eat well to make sure our bodies recover for putting the hard work in day after day.
This seafood paella is a great option when cooking for a group, and with only one pan has minimal washing up!
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pinch of Saffron
- ½ tsp paprika
- 3 large ripe vine tomatoes, peeled and chopped
- 500g paella rice
- 300ml dry white wine
- 1 litre fish stock
- 2 monkfish fillets, or any firm white fish fillets, about 200g each, cut into large chunks
- 300g cooked and peeled king prawns
- 2 x 20g packs fresh flat-leaf parsley, roughly chopped
- Heat the olive oil up in your pan and fry off the onion for 2-3 minutes, until it starts to soften.
- Stir in the garlic, saffron and paprika and cook for 2-3 minutes before adding the chopped tomatoes. Gently simmer for 8-10 minutes until the tomatoes have softened. Stir in the rice, coating well with the spice and tomato mix.
- Add the white wine and allow to bubble and reduce by about half before adding all the fish stock. Simmer gently for 15 minutes, or until almost all of the stock has been absorbed. Stir regularly.
- Add the monkfish and leave on a gentle heat for 5 minutes, or until the fish is cooked through and opaque. Stir in the prawns and cook for a minute only to heat through. Stir in the parsley, season and serve up immediately.