Spanish-style seafood paella
8
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Here we take on a Spanish classic that’s bound to make your taste buds dance. If you feel a little intimidated by the classic paella, try this recipe and you’ll see how rewarding it is. The trick to paella is not to stir it once all the ingredients are in!
Ingredients
Mussels
8 piece(s), scrubbed
Olive oil
1 tsp
Calamari or squid, raw
200 g
Red onion
1 medium, chopped
Red capsicum
1 medium, chopped
Garlic
2 clove(s), crushed
Smoked paprika
½ tsp
Tomato(es)
3 medium, finely chopped
Brown rice, dry
1½ cup(s), (300g)
Fish stock
1 cup(s), (250ml)
Dried saffron
½ tsp, threads
Raw peeled prawns
65 g, (use 8 x medium king prawns, shells and heads intact)
Skinless white fish, raw
200 g, skinless, firm variety
Fresh flat-leaf parsley
¼ cup(s), chopped
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Bring ⅓ cup (80ml) water to the boil in a medium saucepan over high heat. Add mussels and cook, covered, for 3 minutes or until mussels open. Drain, reserving cooking liquid. Set aside.
2
Heat oil in a paella pan or large non-stick frying pan over high heat. Add squid and cook, turning, for 1 minute or until just cooked. Transfer to a plate and set aside.
3
Add onion and capsicum to pan, cook, stirring, for 5 minutes or until softened. Add garlic, paprika and tomatoes, cook, stirring, for a further 1 minute. Stir in rice, stock, reserved mussel cooking water, 3 cups (750ml) boiling water and saffron threads. Season with salt and pepper and bring to the boil. Reduce heat and simmer, uncovered for 25 minutes.
4
Add prawns and fish, nestling them into the rice mixture. Simmer for 10-12 minutes or until seafood is cooked, rice is tender and liquid is almost absorbed. Add in cooked mussels and squid and cook for a further 2 minutes to heat through. Remove from heat, cover with a lid or clean tea towel and stand for 5 minutes. Sprinkle with parsley. Serve with lemon wedges.
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