Nigella Langoustine Paella

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

1. Cook the Langoustines: Boil langoustines in salted water for 4–5 minutes until pink, then drain and set aside.
2. 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.
3. Prepare Saffron: Soak saffron in 3 tablespoons of water.
4. Add Spices and Rice: Stir paprika and rice into the pan. Add wine and saffron liquid, then reduce briefly.
5. Simmer with Tomatoes and Stock: Stir in chopped tomatoes and stock. Simmer uncovered for about 20 minutes, stirring occasionally.
6. Cook Seafood: Add cod, squid, and mussels. Cover and cook for 10 minutes, adding peas in the final 5 minutes.
7. 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

Nigella Langoustine Paella

Author: Imen Dridi Cooking Method:One-Pot Cuisine:Spanich Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:8 servingsCalories:430 kcal Best Season:Available

Description

A vibrant seafood paella filled with saffron rice, tender cod, mussels, squid, and langoustines—bright, zesty, and deeply comforting.

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 paella or basmati rice
• 150ml white wine
• 1 × 400g tin chopped tomatoes
• 600ml fish stock
• 250g cod, skinned and in chunks
• 200g squid, sliced
• 350g mussels
• 55g frozen petits pois
• 2 tbsp chopped parsley (optional)
• Lemon wedges, to serve

Instructions

1. Boil langoustines in salted water for 4–5 minutes; drain and set aside.
2. Sauté onion, red pepper, and garlic in olive oil.
3. Stir in saffron, paprika, and rice; deglaze with white wine.
4. Add chopped tomatoes and stock; simmer uncovered 20 minutes.
5. Add cod, squid, mussels; cover and cook 10 minutes.
6. Stir in peas during final 5 minutes of cooking.
7. 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.

Keywords:Nigella Langoustine Paella