Nigella Langoustine Paella is made with langoustines, paella rice, cod, squid, mussels, saffron, garlic, and white wine. This recipe creates a colorful, seafood-rich one-pan dish with bold, Mediterranean flavors. It takes about 45 minutes to prepare and serves 6–8.
Nigella Langoustine Paella Ingredients
- 6 raw langoustines
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red pepper, deseeded and diced
- 4 garlic cloves, finely chopped
- A good pinch of saffron
- 1 tbsp paprika
- 275g (10oz) paella or basmati rice
- 150ml (¼ pint) white wine
- 1 × 400g tin chopped tomatoes
- 600ml (1 pint) fish stock
- 250g (9oz) cod, skinned and sliced into large chunks
- 200g (7oz) squid, sliced
- 350g (12oz) mussels
- 55g (2oz) frozen petits pois
- 2 tbsp freshly chopped parsley (optional)
- Lemon wedges, to serve
How To Make Nigella Langoustine Paella
- Cook the Langoustines: Boil langoustines in salted water for 4–5 minutes until pink, then drain and set aside.
- Sauté the Vegetables: Heat oil in a large paella pan. Fry onion briefly, add pepper and cook for 4–5 minutes. Add garlic and cook for 10 seconds.
- Prepare Saffron: Soak saffron in 3 tablespoons of water.
- Add Spices and Rice: Stir paprika and rice into the pan. Add wine and saffron liquid, then reduce briefly.
- Simmer with Tomatoes and Stock: Stir in chopped tomatoes and stock. Simmer uncovered for about 20 minutes, stirring occasionally.
- Cook Seafood: Add cod, squid, and mussels. Cover and cook for 10 minutes, adding peas in the final 5 minutes.
- Finish and Serve: Arrange langoustines on top, garnish with parsley, and serve with lemon wedges.
Recipe Tips
- Substitute the Shellfish: Large prawns can be used instead of langoustines.
- Use Basmati in a Pinch: While paella rice is traditional, basmati works if needed.
- Check Mussels: Discard any that don’t open after cooking.
- Don’t Overcook Seafood: Add in stages to prevent toughness.
- Add Extra Stock if Needed: If rice is too dry, pour in more fish stock gradually.
What To Serve With Langoustine Paella
This vibrant paella pairs beautifully with a crisp green salad, chilled Spanish white wine, or crusty bread to soak up the juices. For dessert, consider a light citrus sorbet or flan.
How To Store Langoustine Paella
Refrigerate: Store leftovers in an airtight container in the fridge for up to 1 day.
Freeze: Not suitable for freezing due to the seafood content.
Langoustine Paella Nutrition Facts (per serving, estimated for 8 servings)
- Calories: 430
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Sugar: 4g
- Protein: 36g
- Sodium: 650mg
FAQs
Can I make this paella ahead of time?
It’s best served fresh, but you can prep the ingredients in advance for faster cooking.
Do I need a special paella pan?
No, a large non-stick frying pan works well if it has enough surface area.
Can I skip the saffron?
Saffron is traditional and gives authentic flavor, but you can use turmeric for color if needed.
What fish can I substitute for cod?
Haddock or hake are good alternatives with a similar firm texture.
Is paella gluten-free?
Yes, as long as all ingredients used are free from gluten.
Nigella Langoustine Paella
Description
A vibrant seafood paella filled with saffron rice, tender cod, mussels, squid, and langoustines—bright, zesty, and deeply comforting.
Ingredients
Instructions
- Boil langoustines in salted water for 4–5 minutes; drain and set aside.
- Sauté onion, red pepper, and garlic in olive oil.
- Stir in saffron, paprika, and rice; deglaze with white wine.
- Add chopped tomatoes and stock; simmer uncovered 20 minutes.
- Add cod, squid, mussels; cover and cook 10 minutes.
- Stir in peas during final 5 minutes of cooking.
- Top with cooked langoustines, parsley, and lemon wedges.
Notes
- Taste your harissa or saffron intensity before adding the full amount.
- Don’t overcook the seafood—add in stages to avoid toughness.
- If using frozen mussels, ensure they are fully thawed before cooking.
- Add more stock if rice begins to dry out before it’s fully cooked.