Seafood Paella
This classic Spanish rice dish is very versatile and can be mixed up with whatever seafood is available. The key to a standout paella is using good quality stock (see recipe below), as well as being graciously heavy-handed with the olive oil – particularly if you like that crunchy caramelised layer on the bottom of the pan.
Ingredients
- ¼ cup olive oil + more for drizzling
- 1 onion, finely chopped
- 150 g chorizo, roughly chopped - optional
- 3-4 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced or ½ tsp chilli flakes
- 2 tsp smoked paprika + extra for sprinkling
- Pinch about 12 saffron threads or ½ tsp turmeric powder (for colour)
- 5 cups 1.25 litres good quality fish (see recipe below) or vegetable stock
- Salt and pepper
- 1 ½ cups 300g short grain white rice
- 400 g white-fleshed fish, cut into 4-5cm pieces – look out for kahawai, trevally or ling
- A dozen green-lipped mussels
- 1 cup fresh or frozen peas
- Handful fresh coriander leaves
- Lemon wedges to serve
Instructions
- In a paella pan or large frying pan, heat the olive oil over a moderate heat. Add the onion, chorizo, garlic, chilli and paprika, sauté for 8-10 minutes.
- Add the saffron, fish stock and ½ tsp salt. Sprinkle over the rice and cook, uncovered, without stirring for 15 minutes – if using a paella pan, turn regularly for even cooking.
- Once the rice has plumped up – and with liquid still visible – scatter over the peas. Arrange the fish pieces and mussels evenly over the rice. Add a few pinches of extra paprika, then drizzle generously with olive oil and season well. Cover with a lid and cook for about 10 minutes, until the rice has absorbed the liquid and the fish is tender and mussels have opened. Avoid stirring the rice, or the crust on the base won’t form.
- Sprinkle with chopped coriander and serve immediately with lemon wedges and salad.