We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Seafood paella
0 Likes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Effortless cooking: no need to constantly stir the rice.
Ingredients:
1L (4 cups) fish stock
1/2 tsp saffron threads
27.30 gm olive oil
300g skinless firm white fish fillets, cut into 4cm pieces
1chorizo, thinly sliced diagonally
1red onion, thinly sliced
4garliccloves, finely chopped
5.00 gm paprika
1long fresh red chilli, thinly sliced
1 small red capsicum, thinly sliced
1 small yellow capsicum, thinly sliced
330g (1 1/2 cups) arborio rice
125ml (1/2 cup) white wine
8 large green prawns, unpeeled
200g squid tubes, thinly sliced into rings
80g (1/2 cup) frozen baby peas
Choppedfresh continental parsley, to serve
Instructions:
In a saucepan over high heat, bring the stock and saffron to a boil. Once boiling, remove from heat and cover to keep warm.
Preheat a 34cm paella pan or large frying pan over medium-high heat with oil. Season the fish and cook for 2 minutes, turning occasionally, until nearly done. Remove from the pan and cover with a bowl.
Cook chorizo until browned, then add onion, garlic, paprika, chili, and capsicum. Cook until vegetables are soft. Stir in rice for 1 minute, then add wine and cook until evaporated.
Pour most of the stock mixture into the pan, leaving 80ml (1/3 cup) aside. Lower the heat and let it simmer without stirring for 15 minutes.
Gently nestle prawns and squid into the rice, then pour in the reserved stock. Simmer for 10 minutes. Add fish and simmer for 5 more minutes or until liquid is nearly absorbed.
Sprinkle peas over the dish, cover with foil, let it rest for 10 minutes, then garnish with parsley before serving.