Shetland paella puts a Scottish spin on this seafood favourite. “This was the last dish I cooked on the trip and it really summed up the amazing produce they have in this part of the world, featuring both local fish and shellfish,” says chef James Martin, recalling the adventures he had making his Islands To Highlands TV series.

“I want to thank all the fishermen that brave the seas around these parts to deliver our catch – particularly Rob, who managed to get all this produce for me. I hope he enjoyed the dish, as I gave him not just the meal, but also the pan, the table… in fact everything on the last day of filming on location!”

ADVERTISEMENT
Shetland paella (Quadrille/Peter Cassidy/PA)
(Quadrille/Peter Cassidy/PA)
Shetland paella (Quadrille/Peter Cassidy/PA)
Print Recipe
Nutrition Facts
Shetland paella
Amount Per Serving
Calories 378 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 122mg41%
Sodium 279mg12%
Potassium 547mg16%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 3g3%
Protein 23g46%
Vitamin A 1230IU25%
Vitamin C 15mg18%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Shetland paella

A Scottish spin on a seafood favourite
Cook Time35 mins
Course: Main Course
Cuisine: British
Servings: 8
Calories: 378kcal
Author: James Martin

Equipment

  • 30cm paella pan

Ingredients

  • 50 ml olive oil
  • 6 boneless chicken thighs
  • 2 onions sliced
  • 3 garlic cloves crushed
  • Small bunch of oregano, thyme and marjoram chopped
  • Sea salt and freshly ground black pepper
  • 150 g paella rice
  • 5 vine tomatoes quartered
  • 4 tsp smoked paprika
  • 1 monkfish tail cut into 2cm pieces
  • 16 whole shell-on prawns
  • 8 scallops
  • 300 g mussels cleaned and debearded (see tip below)
  • Small bunch of flat-leaf parsley very finely chopped

Method

  • Light your BBQ. When the coals are silvery in colour, it’s ready to cook on
  • Place a 30cm paella pan directly onto the BBQ or over a medium heat. Pour in half of the oil and fry the chicken thighs until golden all over. Add the onions, garlic and herbs, season well, then scatter the rice over the top. Stir once to combine, add the tomatoes, pour over 500ml cold water, then sprinkle over the paprika. Gently stir everything together and simmer for 20 minutes. Season again, then add all the fish. Drizzle the remaining oil over the top, cover with foil and cook for a further 10 minutes.
  • Remove the foil, discard any mussels that have not opened and sprinkle over the parsley just before serving.

Notes

Martin’s tip: Fresh mussels need to be alive before you cook them. To prepare them, pull off the stringy beards, knock off any barnacles and give the shells a scrub in fresh water to clean. Throw away ones with broken shells or any that don’t close tightly when you tap them.

Nutrition

Calories: 378kcal | Carbohydrates: 23g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 279mg | Potassium: 547mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg

James Martin’s Islands To Highlands by James Martin, photography by Peter Cassidy, is published by Quadrille.

James Martin: ‘I don’t think we appreciate what’s on our doorstep’

 

You may also be interested in…

Best-selling James Martin cook books

Stuck for inspiration? Check out our list of best-selling Amazon products!

SaleBestseller No. 1
Complete Home Comforts: Over 150 delicious comfort-food classics
  • Hardcover Book
  • James Martin (Author)
  • English (Publication Language)
SaleBestseller No. 2
SaleBestseller No. 3
Bestseller No. 4
James Martin Easy Every Day: The Essential Collection
  • Amazon Kindle Edition
  • Martin, James (Author)
  • English (Publication Language)
Bestseller No. 5
James Martin's American Adventure: 80 Classic American Recipes
  • Amazon Kindle Edition
  • Martin, James (Author)
  • English (Publication Language)

Last update on 2021-09-14 / Affiliate links / Images from Amazon Product Advertising API

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page, or some links may have been sponsored to be included in the article. Affiliate or sponsored links do not influence our editorial or articles published by Wise Living.

ADVERTISEMENT

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.