Seafood Paella
User Reviews
4.9
138 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Spanish
Seafood Paella
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 12 large prawns fresh, Shelled and de-veined, tails left on, heads may be left on for presentation
- 20 mussels cleaned
- 2 squid tubes cut into eighths, ask the fishmonger to clean, and score
- 2 chorizo sausages sliced into 1 cm (half an inch) pieces
- 3 chicken thighs boneless, skinless, cut into 1/4s
- 2 medium onions finely diced
- 3 cloves garlic chopped
- 1.5 cups arborio rice
- 3 cups chicken stock
- 2 pinches saffron threads
- 1 green bell pepper
- 1 tinned tomatoes diced, 440 grams
- 1/4 cup white wine
- 1/2 cup baby peas frozen
- flat lead parsley for garnish
- 2 lemons cut into wedges
- olive oil extra virgin
- butter
- sea salt flakes
- pepper grinded
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Instructions
- Put the saffron threads into the chicken stock and place over a very low flame.
- Pour a little olive oil into a fry pan and place over high heat.
- Saute the chorizo sausage 1-2 minutes and remove.
- Season the chicken and lightly brown in the remaining chorizo oil, remove.
- Wipe the pan clean, add a little oil and place over high heat.
- Season the squid pieces, saute for 1 minute and transfer to a small bowl.
- In a large heavy based pot over medium high heat pour a few tbsps of olive oil.
- Soften the onion for 1 minute and add the garlic and capsicum.
- Cook for a further 1 minute (do not allow to brown).
- Add the rice, increase the heat to high and stir.
- Add the wine and cook until almost fully absorbed, stir through a couple knobs of butter.
- Add the stock, bring to the boil and reduce to a simmer, cook for 5 minutes.
- Add the tomatoes, chicken, chorizo, mussels and prawns, mix well and cook for a further 5 minutes.
- Once all the mussels have opened, check that the rice is almost cooked.
- Add the squid pieces and the peas, stir well and cook a further 5 minutes.
- Paella should be served slightly wetter than risotto, depending on the brand of rice and stove temperature; more stock may need to be incorporated at the end to achieve this.
- Transfer it all to a large serving dish (or individual plates) and garnish with chopped parsley and lemon wedges.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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