Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner. Facebook Messenger An icon of the facebook messenger app logo. Facebook An icon of a facebook f logo. Facebook Messenger An icon of the Twitter app logo. LinkedIn An icon of the LinkedIn logo. WhatsApp Messenger An icon of the Whatsapp messenger app logo. Email An icon of an mail envelope. Copy link A decentered black square over a white square.

James Martin: The Spanish taste of Shetland

James Martin.
James Martin.

Fresh from his Islands to Highlands TV series, James Martin explains why Shetland paella is a riff on the Spanish version

Chef James Martin had great fun making his TV series and his latest cookbook of the same name.

It included a visit to Shetland where he created Shetland paella, 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,” said James, recalling the adventures he had making the series.

James Martin’s Highlands to Islands cookbook.

“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.”

James Martin’s Islands To Highlands, photography by Peter Cassidy, published by Quadrille, priced £25. 


Shetland paella

(Serves 8) 

Jame Martin’s Shetland paella.

Ingredients

  • 50ml 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
  • 150g paella rice
  • 5 vine tomatoes, quartered
  • 4 tsp smoked paprika
  • 1 monkfish tail, cut into 2cm pieces
  • 16 whole shell-on prawns
  • 8 scallops
  • 300g mussels, cleaned and debearded (see tip below)
  • Small bunch of flat-leaf parsley, very finely chopped

Method

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

James’ s top 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.