4 serves
Seafood Paella
Method
- 1Heat a paella pan until hot, then add half the oil.
- 2Add the chorizo and cook for 3 minutes or until the fat is rendered and it is slightly browned. Transfer to a plate and set aside. Leave oil in the pan.
- 3Add half the garlic and cook for 1 minute.
- 4Add the smoked paprika and cook for 20 seconds.
- 5Add the prawns, season, and cook for 3 minutes. The prawns must not be cooked through. Transfer to the same plate as the chorizo and cover to keep warm.
- 6In the same paella pan, add the remaining oil and the onion and cook for 2 minutes.
- 7Add the remaining garlic and red capsicum and cook for 2 minutes. Add he tomato paste and stir until the ingredients are mixed well.
- 8Add the tomato purée and fish stock, season and bring to the boil. reduce to a simmer and cook for 5 minutes.
- 9Sprinkle the rice over the simmering stock, cover with a lid and reduce heat to medium-low. Cook, uninterrupted, for 20 minutes. Do not stir the pan until the rice is cooked.
- 10Add the mussels returning the lid to the pot and cook for 5 minutes. Return the chorizo and half-cooked prawns to the pan and continue cooking for a further 5 minutes. This allows the seafood to steam nicely. Remove from heat.
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...And that's it, enjoy!
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Ingredients
1
45 ml Canola Oil
1 Chorizo sausage (sliced)
4 cloves Garlic (crushed)
5 g Smoked Paprika
500 g Prawns with tails (de-veined and cleaned)
Sea Salt
freshy ground Black Pepper
1 small Onion (finely chopped)
1 Red Capsicum (diced)
15 ml Tomato Paste
80 ml Tomato Purée
625 ml Fish Stock
310 g Arborio rice
12 Mussels (debearded and cleaned thoroughly)
Flat-leaf Parsley leaves (chopped)
2 Lemons (cut into wedges and seeds removed)
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