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Seafood paella
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Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Spanish paella: a fusion of bold flavors featuring seafood and rice.
Ingredients:
1/2 tsp saffron threads
60ml (1/4 cup) olive oil
30 medium green prawns, peeled leaving tails intact, deveined
1squid hood, cleaned, cut into rings
1brown onion, finely chopped
125ml (1/2 cup) white wine
3tomatoes, quartered, seeded, coarsely chopped
5.00 gm smoked paprika
440g (2 cups) arborio rice
12 small black mussels, scrubbed, debearded
Choppedfresh continental parsley, to serve
Instructions:
In a saucepan, mix stock and saffron, cover, and bring to a boil over high heat. Reduce heat to low and simmer.
In a large paella pan measuring 38cm (top measurement), heat 1 tablespoon of oil over medium-high heat. Saute prawns, stirring, for 2-3 minutes until they change color. Transfer to a bowl. Add 1 tablespoon of remaining oil to the pan. Cook squid for 1-2 minutes until just cooked through. Transfer to the bowl.
In the same pan, heat the remaining oil. Sauté the onion and garlic for 5 minutes until softened. Add the wine and cook for another 5 minutes until it evaporates. Mix in the tomato and paprika, cooking for 5 minutes until the tomato begins to soften. Finally, stir in the rice.
Set aside 125ml (1/2 cup) of the stock mixture. Pour the rest of the stock into the pan without stirring. Bring to a boil. Reduce heat and simmer gently for 20 minutes until the rice is cooked al dente.
Nestle mussels into rice, then arrange prawns and squid on top. Pour over reserved stock and simmer without stirring for 8-10 minutes until mussels open and paella is slightly moist. Remove from heat, cover with a tea towel, and rest for 5 minutes. Remove any unopened mussels and garnish with parsley.