Seafood Paella

Category
Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 l (4 cups) Fish stock
 ½ tsp Saffron threads
 1 ½ tbsp Olive oil
 300 g Skinless firm white fish fillets, cut into 4cm pieces
 1 Chorizo, thinly sliced diagonally
 1 Red onion, thinly sliced
 4 Garlic cloves, finely chopped
 2 tsp Paprika
 1 Long fresh red chilli, thinly sliced
 1 Small red capsicum, thinly sliced
 1 Small yellow capsicum, thinly sliced
 330 g (1 1/2 cups) Sunrice arborio rice
 125 ml (1/2 cup) white wine
 8 Large green prawns, unpeeled
 200 g Squid tubes, thinly sliced into rings
 80 g (1/2 cup) frozen baby peas
 Chopped fresh continental parsley, to serve
1

Step 1
Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.

2

Step 2
Heat the oil in a 34cm (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.

3

Step 3
Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.

4

Step 4
Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.

5

Step 5
Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.

6

Step 6
Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.

Enjoy!!

With thanks to: www.taste.com.au
Image by Al Richardson

Ingredients

 1 l (4 cups) Fish stock
 ½ tsp Saffron threads
 1 ½ tbsp Olive oil
 300 g Skinless firm white fish fillets, cut into 4cm pieces
 1 Chorizo, thinly sliced diagonally
 1 Red onion, thinly sliced
 4 Garlic cloves, finely chopped
 2 tsp Paprika
 1 Long fresh red chilli, thinly sliced
 1 Small red capsicum, thinly sliced
 1 Small yellow capsicum, thinly sliced
 330 g (1 1/2 cups) Sunrice arborio rice
 125 ml (1/2 cup) white wine
 8 Large green prawns, unpeeled
 200 g Squid tubes, thinly sliced into rings
 80 g (1/2 cup) frozen baby peas
 Chopped fresh continental parsley, to serve

Directions

1

Step 1
Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.

2

Step 2
Heat the oil in a 34cm (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.

3

Step 3
Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.

4

Step 4
Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.

5

Step 5
Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.

6

Step 6
Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.

Enjoy!!

With thanks to: www.taste.com.au
Image by Al Richardson

Seafood Paella
IngredientsDirections