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Seafood paella
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Prep Time:
30 minutes
30 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
65 minutes
65 minutes
Ingredients:
- 1020.00 gm fish stock
- 1 tsp saffron threads
- 250g firm fish fillets (such as blue eye), cut into 2cm pieces
- 1 brown onion, finely chopped
- 400.00 gm arborio rice
- 2 tomatoes, peeled, deseeded, diced
- 5.00 gm paprika
- 500g medium green king prawns, peeled, deveined
- 150g baby squid, cleaned, cut into 1cm-thick rings
- 12 mussels, scrubbed, debearded
- 165.00 ml frozen peas
Instructions:
- In a medium saucepan over medium heat, marry together stock, 1 cup cold water, and saffron. Allow the mixture to reach a boil, then cover and simmer gently over medium-low heat.
- Heat 1 tablespoon oil in a 24cm non-stick frying pan over medium-high heat. Cook fish for 1 minute on each side until light golden. Transfer to a plate. Add the remaining 1 tablespoon oil, onion, and garlic. Cook for 5 minutes until soft. Stir in rice, tomatoes, and paprika, spread evenly over the pan with a spoon.
- Pour half of the stock mixture into the pan and bring it to a boil over high heat. Gently shake the pan to distribute the mixture evenly without stirring. Reduce the heat to medium and cook uncovered for 10 minutes, allowing the stock to be absorbed.
- Gently fold in prawns, squid, and mussels into the rice mixture. Pour 1/2 cup of stock mixture and simmer until fully absorbed. Continue this process with the rest of the stock mixture, adding fish and peas with the final 1/2 cup of stock. This should take around 15 to 20 minutes. Once off the heat, let it sit covered for 5 minutes. Season with pepper and serve.