Advert
Advert
tmedia
Main content

https://www.lifestylefood.com.au/recipes/12801/paella-seafood

LifestyleFOOD.com.au

Paella seafood

Paella Recipe

... Read more.

Ingredients

  • Serve 4

  • 150 ml good olive oil

  • 200 grams of cleaned fresh calamari or cuttle fish

  • Sea salt and fresh ground black pepper

  • 1 medium brown onion diced

  • 1 clove of organic garlic minced

  • 1 bids eye chilli seeds removed (optional)

  • 4 Diced tomatoes

  • 100 grams of fresh green peas (frozen if unavailable)

  • 160 Grams of fresh pippies

  • 400 grams of Callasparra rice (Good quality Aborio if unavailable)

  • 880 ml Rich fish stock infused with 40 saffron strands

  • 200 grams of fresh fish fillets cut into 3cm chunks (Avoid strong fish like tuna, salmon etc)

  • 8 unpeeled banana prawns or tiger or king (Not farmed if possible)

  • 8 Fresh black mussels cleaned and de bearded

  • 1 red capsicum roasted and peeled sliced into long thin strips

Method

  • 1.

    Method

  • 2.

    Heat Paella pan medium to high heat

  • 3.

    Add oil

  • 4.

    When oil is hot add calamari and sauté until brown season well stirring constantly be ware calamari can spit hot oil, use a long spoon

  • 5.

    Add onion stirring constantly until soft do not overcooked

  • 6.

    Next add the garlic and chilli stir

  • 7.

    The Tomato comes next, mix this all together to form the sofrito which is the base of the paella

  • 8.

    When the tomato has all but dissolved add the peas and pippies stir until all are coated with the sofrito and the heat has returned

  • 9.

    Now for the rice and be sure that you keep it moving if it sticks a little don’t panic just keep string till all the rice is well coated and evenly distributed the pippies

  • 10.

    Flatten the rice mixture evenly over the surface of the pan and add the fish stock making sure that everything is evenly distributed.

  • 11.

    Arrange the fish and prawns around the pan in a delightful pattern push them into the rice a little

  • 12.

    The mussels are next and they are to be placed in a pattern and pushed in deep so they eventually open and their juice and flavour joins the paella

  • 13.

    Finally top with the red capsicum

  • 14.

    As soon as the paella is boiling all over start the timer 10 minutes exactly be carful not to stir the paella at all It should be a gentile boil you can check that the bottom is starting to stick by scraping the bottom with a spoon gently.

  • 15.

    After ten minute turn down the heat to low a gentle simmer again do not stir as this will stimulate the starch.

  • 16.

    After ten minutes turn off and cover with some clean tea towel to finish off the process

Notes

The paella is now ready to serve. Some fresh lemon to garnish and a glass of crisp white.
Hochkirch Semillon

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings