Seafood paella
10
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Nothing brings friends and family together like an awe-inspiring paella
Ingredients
Lemon juice
2 tbs
Mussels
16 piece(s), scrubbed, de-bearded
Olive oil
1 tbs
Red onion
1 medium, chopped
Red capsicum
1 medium, chopped
Garlic
3 clove(s), crushed
Dried chilli flakes
½ tsp
Tomato(es)
2 medium, chopped
Chicken stock
4 cup(s), (1L)
Dried saffron
½ tsp
Rice, white, dry
1½ cup(s), (300g, medium grain)
Raw peeled prawns
150 g, (buy 300g), peeled
Calamari or squid, raw
150 g, (calamari rings)
Ling, raw
300 g, (or any firm white fish), chopped
Frozen green peas
1 cup(s), (120g), thawed
Fresh flat-leaf parsley
2 tbs, finely chopped
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Heat juice and 1/3 cup (80ml) water in a medium saucepan over high heat. Add mussels and cook, covered, for 3–4 minutes over high heat or until mussels open. Drain and discard any mussels that don’t open. Set aside.
2
Heat oil in a deep, non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until both are softened. Add garlic and dried chilli and cook, stirring, for 1 minute or until fragrant. Add tomatoes, chicken stock and saffron threads, then bring to the boil.
3
Stir in rice and return to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15–18 minutes or until liquid is nearly absorbed and rice is tender. Increase heat to medium-high. Add seafood to rice mixture, then simmer, uncovered, turning occasionally, for 5 minutes or until seafood is cooked through and liquid is absorbed. Stir in peas, cooked mussels and parsley until heated through. Serve seafood paella immediately with lemon wedges.
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