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Spanish-style seafood paella

Spanish-style seafood paella

8
Points®
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Moderate
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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