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Seafood paella
Seafood paella
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Impress with delicious seafood paella featuring a flavorful golden crust.
Ingredients:
  • 60ml (1/4 cup) boiling water
  • 2 large pinches of saffron threads
  • 3 x 375ml ctns fish stock
  • 60ml (1/4 cup) water
  • 60ml (1/4 cup) olive oil
  • 500g thick firm white fish fillets (such as ling), cut into 4cm pieces
  • 8 (about 500g) baby octopus, cleaned, halved
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 440g (2 cups) arborio rice
  • 3 large ripe tomatoes, coarsely chopped
  • 5.00 gm smoked paprika
  • 16 (about 400g) small black mussels, scrubbed, debearded
  • 150g (1 cup) frozen peas, thawed
Instructions:
  • Pour the boiling water into a small heatproof bowl. Add the saffron and let it sit for 10 minutes to infuse.
  • Combine the saffron mixture, stock, and water in a saucepan and bring to a gentle simmer over low heat.
  • In a large frying pan over high heat, heat 1 tablespoon of oil. Add the fish and cook until lightly browned, about 1-2 minutes. Transfer to a plate and season with salt and pepper. Cook the octopus in batches, making sure to reheat the pan each time.
  • Heat the rest of the oil in a 28cm paella pan or large frying pan over low heat. Sauté the onion until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes. Add the rice, tomato, and paprika. Stir and cook for 2 minutes.
  • Pour in half of the stock mixture and turn up the heat to medium-high to bring it to a boil. Let it cook without stirring for 5 minutes. Then, add the remaining stock mixture, reduce the heat to low, and cook for another 5 minutes without stirring.
  • Place the fish, octopus, and mussels delicately into the rice. Cook for 10 minutes or until the rice is tender, the seafood is cooked through, and the mussels have opened (discard any unopened mussels). Remove from heat, sprinkle with peas, cover with 2 clean tea towels, and let stand for 10 minutes. Serve hot.

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