Welcome to our Perfect Pairings where you’ll find specially selected food that will perfectly pair with the beers you’ll find in this month’s Discovery Box.
This month, we could think of no better partner for your beers than Catalan style paella. The key difference between this and its Spanish counterpart is to stir as infrequently as possible and allow the rice to really soak up the delicious flavours.
1. Barcelona Beer, Barcelona Beer Co
The citrus and floral notes in this pale ale perfectly complement the soft flavour from the prawns and haddock.
2. Ancho, Tempest
If you like a spicy kick, add some extra paprika to your paella and eat it alongside Ancho – it’s brewed with hot Ancho chillies.
3. Notorious B.I.P.A, St. Andrews Brew Co
This porter will contrast with shellfish while complementing the caramelised flavours in your paella – nibble any crispy bits left in the pan while you sip.
4 raw tiger prawns, unshelled
4 tbsp olive oil
4 cloves garlic, chopped
400ml fish stock
150g haddock, cut into chunks
1 brown onion, diced
1 tsp smoked paprika
200g tinned tomatoes, chopped
50ml dry white wine
Pinch of saffron soaked in 1 tbsp hot water
200g short-grain rice
Handful of flat-leaf parsley
1 lemon, cut into wedges
1. Shell the prawns, set the heads and tails aside. Sauteé a clove of garlic and 2/3 of the onion, in one tbsp of olive oil, for a couple of minutes. Add stock. Simmer for 30 mins before straining and seasoning to taste.
2. Heat remaining oil in a large frying pan, add haddock and saute until lightly browned. Set this aside then fry the rest of the onion and garlic until softened. Add paprika and stir in before tipping in wine and tomatoes. Simmer on a medium-high heat for 15 mins. Add the peas.
3. Stir in the rice and coat it evenly in sauce, add stock, saffron and 1/2 of the parsley – Resist the urge to stir after this point – simmer for 10 minutes before arranging the prawns and haddock on top (push them down into the surface of the rice) Cook for a further 5 minutes then cover with foil and set aside to rest.
4. Garnish with the rest of the parsley and the lemon.