Ingredients
- 3tbs good quality olive oil
- 250g paella rice
- 2 sprigs fresh rosemary
- 1 slice orange peel, white removed
- 1tsp (heaped) saffron strands
- 1.2 litres good quality shellfish stock
- 1/2tbs vegetable stock
- 6 whole large langoustines
- Sea salt
- Place a paella dish or shallow-based pan on the heat and add the olive oil. Add the paella rice and allow the rice to toast in the oil for two to three minutes, stirring regularly.
- Add the rosemary sprigs and orange peel. Cook for two to three minutes, until it is beginning to caramelise, then add the saffron and stir through. Add all of the shellfish stock, then turn up the heat to high.
- Allow the stock to reduce until the edges of the pan start to crisp up and all the liquid has reduced. At this point the rice will be just cooked. Remove the pan from the heat.
- Place a griddle pan on a high heat, and when hot, brush lightly with vegetable oil. Cut the whole langoustines in half lengthways, then add them to the griddle pan and cook flesh-side down for three to four minutes until just cooked (cook them in two batches if the pan is too small). Then arrange the cooked langoustines on top of the rice. Garnish with some sea salt and serve immediately.
