Seafood Paella

Seafood Paella

Ingredients

1 l (4 cups) Fish stock

½ tsp Saffron threads

1 ½ tbsp Olive oil

300 g Skinless firm white fish fillets, cut into 4cm pieces

1 Chorizo, thinly sliced diagonally

1 Red onion, thinly sliced

4 Garlic cloves, finely chopped

2 tsp Paprika

1 Long fresh red chilli, thinly sliced

1 Small red capsicum, thinly sliced

1 Small yellow capsicum, thinly sliced

330 g (1 1/2 cups) Sunrice arborio rice

125 ml (1/2 cup) white wine

8 Large green prawns, unpeeled

200 g Squid tubes, thinly sliced into rings

80 g (1/2 cup) frozen baby peas

Chopped fresh continental parsley, to serve

Directions

Step 1

Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.

Step 2

Heat the oil in a 34cm (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.

Step 3

Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.

Step 4

Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.

Step 5

Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.

Step 6

Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.

Enjoy!!

With thanks to: www.taste.com.au Image by Al Richardson