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Seafood paella
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Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
60 minutes
60 minutes
Authentic Spanish Paella: A vibrant mix of fresh seafood, saffron, and rich paprika, originating from Valencia, Spain - a true melting pot meal.
Ingredients:
- 125ml white wine
- 1/2 tsp saffron threads
- 1 Spanish onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 large ripe tomato, halved, seeded, finely chopped
- 5.00 gm mild Spanish paprika
- 200g rice
- 500ml chicken stock
- 12 (about 1kg) green king prawns, peeled, cleaned leaving heads and tails intact
- 2 squid hoods, cleaned, cut into 1cm-thick rings
- 12 (about 1kg) black mussels, scrubbed, debearded
- 1kg clams
- 150g pea
- 62.50 ml coarsely chopped flat-leaf parsley
- Lemon wedges, to serve
Instructions:
- In a pan, gently heat the wine and saffron until simmering. Let it sit for 5 minutes to infuse the saffron flavor.
- In a large paella or frying pan over medium heat, heat the oil. Sauté onion, capsicum, and garlic, stirring occasionally, for 5 minutes until the onion softens.
- Stir in the tomato and paprika for 1 minute until fragrant. Pour in the rice, stock, and wine mixture and bring to a boil. Simmer on low heat, uncovered, for 15 minutes until the rice is nearly cooked.
- Gently add prawns, squid, mussels, and clams to the rice mixture. Cover and cook for 5 minutes. Sprinkle peas on top, cover, and cook for another 2-3 minutes until prawns are pink and mussels and clams open.
- Take the pot off the heat. Discard any mussels and clams that remain closed. Sprinkle the dish with fresh parsley. Serve right away with lemon wedges.