The Best Tapas Plate ....
To cook rice:
Heat stock, wine, ink and saffron in a pot.
Meanwhile, heat olive oil in a medium frying pan (25cm) and sauté onion, garlic, capsicum, chorizo, chilli, thyme and paprika until fragrant and combined.
Add tomato and sauté for another minute.
Add rice and cook further 2 mins coating rice with spices.
Add ¾ of the hot stock mixture to the rice.
Simmer on low and let rice absorb liquid slowly like paella, do not stir!
When all liquid is absorbed, taste rice, it should be al dente. If not add more stock and leave to absorb.
When rice is al dente cover with foil to keep warm.
Drizzle oil, garlic salt and pepper over scallops and then sear on hot griddle plate.
Serve on top of rice topped with dollops of crème fraiche and chilli jam.
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