Langoustine and Chorizo Paella

Please note this recipe was created for Amity Fish Company who kindly gifted the langoustines with me in return for this recipe.

Langoustine and Chorizo Paella – sweet langoustines match well but are not overpowered by the Spanish flavours of chorizo. I de-shelled most of the langoustines, leaving a few in their shell for decoration. Langoustines are in season from September to May, so out with these dates you can use frozen langoustines or use prawns instead. I used frozen langoustines from Amity Fish Company who can deliver fresh fish straight from Europe’s biggest fishing port, Peterhead, straight to your door if you stay in Aberdeenshire. Order here.

If you liked my Langoustine and Chorizo Paella, try out my recipe for Spaghetti with Garlic, Anchovies and Oregano or Jerk Sea Bass with Rice and Peas

Recipe

Serves 4

Difficulty Level: Home Cook

Ingredients:

For the Paella spice mix:

• Tablespoon of Spanish paprika and garlic powder
• Teaspoon each of salt, black pepper, dried parsley, dried oregano and cayenne pepper
• Zest of one lemon

For the Langoustine and Chorizo Paella :

• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, finely chopped
• Pinch of saffron, crushed with a pestle and mortar
• 1 large tomato, finely diced
• 50g chorizo, finely sliced
• 500g langoustines
• 300g paella rice
• 900ml chicken or fish stock
• Salt and pepper
• Good quality olive oil
• Fresh parsley and lemon wedges, to serve

For the saffron and garlic aioli:

• 2 egg yolks
• 1 clove garlic, crushed
• Pinch of saffron
• 200ml olive oil
• Salt and white pepper

Method:

1. First, de shell most of the langoustines and keep a few in their shells – YouTube has videos on how to de shell langoustines.
2. Put the shells in saucepan with a little olive oil and cook for a couple minutes. Pour over the stock and keep warm whilst you make the paella.
3. In a large paella or frying pan, fry the onion, pepper and garlic over a medium heat in a good glug of olive oil for a few minutes until soft. Add the spice mix and stir through.
4. Add the chorizo and cook until the oil has come out of the chorizo and it is beginning to brown.
5. Add the tomato and saffron and stir until combined.
6. Add the paella rice and stir to coat in the pan ingredients.
7. Sieve and then add the stock to the pan, season with a little salt and pepper, and stir once. Do not over stir or the starch will release from the paella, making it more like a risotto than a paella.
8. Leave to simmer over a medium heat for about 10 minutes, without stirring. At the 10 minute mark, there should still be liquid but the rice should look almost cooked.
9. Add the deshelled langoustines and push them into the rice. Top with the shelled langoustines. Cook for another 10 minutes.
10. Remove from the heat, top with foil and allow to sit for 5 minutes.
11. Top the Langoustine and Chorizo Paella with chopped fresh parsley and lemon wedges and serve with the saffron aioli, recipe below.

• For the Saffron and Garlic Aoili, whisk the egg yolk, garlic and saffron until creamy. Gradually add the olive oil, constantly whisking until thick. Season with a little salt and a squeeze of lemon juice.