Spanish Seafood Paella
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Spanish seafood paella recipe - I dare you to find a better recipe! ;)
300g whole medium green prawns
300g ling fillet, cut into 3 cm pieces
300g cuttlefish, cleaned, cut into thin strips
12 blue mussels (these actually look black) de bearded
1 litre ( 4cups) fish or chicken stock
1/4 tsp saffron threads
2tbs olive oil
1 red onion
2 cloves garlic, finely chopped
1/1/2 cups (330) arborio rice
11/2 tsp smoked paprika
1tsp lemon zest
1 1/2 tbs fresh oregano leaves
1tsp flaked salt
100g roasted red capsicum, cut into thin strips
garnish extra oregano leaves
300g ling fillet, cut into 3 cm pieces
300g cuttlefish, cleaned, cut into thin strips
12 blue mussels (these actually look black) de bearded
1 litre ( 4cups) fish or chicken stock
1/4 tsp saffron threads
2tbs olive oil
1 red onion
2 cloves garlic, finely chopped
1/1/2 cups (330) arborio rice
11/2 tsp smoked paprika
1tsp lemon zest
1 1/2 tbs fresh oregano leaves
1tsp flaked salt
100g roasted red capsicum, cut into thin strips
garnish extra oregano leaves
Peel and de-vein half the prawns and roughly chop, set aside.
Place these shells into a medium saucepan with the stock and saffron.
Bring to a gentle simmer cook for 5mins then remove prawn shells and discard.
Keep stock covered over a low heat.
Heat 1 tablespoon of oil in a large shallow frying pan.
Add the remaing whole prawns and fry for 3 mins or until they turn orange.
Remove to a side plate.
Add the remaining oil to the pan and saute the onion and garlic over a low heat.
Cook, stirring occasionally, for 3 minutes or until soft.
Add tomato rice, paprika, lemon rind, oregano and salt stir well to combine.
Ladle in enough stock to cover the contents - about 2 cups - cook uncovered over a high heat for 5 mins.
Do not stir!
Reduce heat to medium and simmer uncovered for 30 mins.
Add the mussels, chopped prawns and fish, pushing all the seafood gently into the rice.
Continue to add stock and taste test the rice should be tender yet firm to the bite.
Cook a further 15 minutes.
Top with whole cooked prawns and capsicum.
Cook for a further 5 minutes.
Remove sprinkle with extra oregano leaves then cover with a clean tea towel for 5 mins before serving.
Serve with lemon wedges.
Serves: 4
Total time: 1 hour + 10 minutes (20mins prep + 50mins cook).
Difficulty: Medium.