This is a fantastic recipe for a large group of family, we usually cook this for a Sunday night at ba ba lu and while it is cooking we have a band playing, when it’s ready everyone brings their plate and stands in line for their fill. It is such a wonderful community experience. If you don’t have the paella pan, I have cooked it in an electric fry pan as long as the heat is even and controllable. The ultimate way is outside using little twigs with a group of friends gathered around.... Read more.
Heat Paella pan medium to high heat
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
Add onion stirring constantly until soft do not overcooked
Next add the garlic and chilli stir
The Tomato comes next, mix this all together to form the sofrito which is the base of the paella
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
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
Flatten the rice mixture evenly over the surface of the pan and add the fish stock making sure that everything is evenly distributed.
Arrange the fish and prawns around the pan in a delightful pattern push them into the rice a little
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
Finally top with the red capsicum
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.
After ten minute turn down the heat to low a gentle simmer again do not stir as this will stimulate the starch.
After ten minutes turn off and cover with some clean tea towel to finish off the process
The paella is now ready to serve. Some fresh lemon to garnish and a glass of crisp white.
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