In VISI 78 we followed the creative team of Le Creuset to Marseille where they take in the sights, sounds and tastes of the port city that inspired their iconic blue colour.
From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.
During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.
This week, we’ll be featuring Le Creuset’s scrumptious recipe for Modern Paella.
MODERN PAELLA
Serves 4 – 6
Ingredients:
- 2 cups black rice
- 8 razor clams
- 12 fresh mussels
- 10 cockles
- 10 clams
- 115g cuttlefish
- 595g monkfish
- ⅔ cup fish stock
- ¼ cup olive oil
- 1 shallot, chopped
- 1 clove of garlic, minced
- 2 sprigs of thyme
- 2 bay leaves
- 1 cup water
- 1 bunch of chives, chopped
- Salt and pepper to taste
Preparation:
The day before cooking, cover the black rice in water and soak overnight. When you’re ready to prepare the paella, preheat the oven to 200°C.
Clean all shellfish, trimming as necessary. Clean the cuttlefish, cut into small pieces and set aside. Cut off the head of the monkfish, remove the scales, trim the sides and season with salt and pepper.
Braise the cuttlefish and monkfish in fish stock in the oven for 10 minutes. Once cooked and cooled slightly, cut monkfish into chunks.
In a stainless steel frying pan heat olive oil, chopped shallot, minced garlic, one sprig of thyme and one bay leaf. Add rice and water; cover and cook until liquid evaporates (approximately 25 minutes).
While rice cooks, add olive oil and shellfish to a stainless steel sauté pan with the remaining bay leaf and thyme. Cook until shells open (approximately 4 minutes). Discard any shells that do not open.
Plate portions of the cooked rice as a bed and top with shellfish and braised fish. Finish with pan juices from the shellfish and top with chives.
To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.
