SEAFOOD PAELLA
Serves 6
300g squid
2 tbsp olive oil
1 chorizo sausage, thinly sliced
1 large onion, finely chopped
3 cloves garlic, crushed
1 litre good quality fish or chicken stock (see tip, right) Good pinch saffron threads
3 tsp smoked paprika
2 medium tomatoes, chopped
2 cups paella or arborio rice
1 cup white wine
12 large green prawns
500g mussels, cleaned
500g pipies or clams, purged
(see tip, right)
¾ cup frozen peas
1 lemon, halved
¼ cup chopped flat-leaf parsley
Serve with: roasted strips of red capsicum, Spanish salami, caperberries, olives, Manchego cheese and crusty bread
1. Pull the tentacles and quill out of squid hoods. Cut tentacles off just below eyes. Reserve tentacles and discard the quill and innards. Peel hoods and cut into 2cm slices. 2. Heat oil in a large paella pan or large, deep non-stick frying pan over medium heat. Add chorizo sausage, onion and garlic. Cook, stirring, for about 7 minutes or until onion is soft.
3. Put stock and saffron in a large saucepan. Bring to the boil.
Add paprika and tomatoes to pan with onion and chorizo. Cook, stirring, for about 3 minutes. Stir in rice until coated in oil. Season.
4. Add wine and bring to the boil. Cook, stirring, for 2 minutes.
Add stock mixture, stir to combine and bring to a simmer. Sprinkle squid rings and legs over stock. Simmer for 10 minutes or until rice is starting to show. Arrange prawns around outside edge of paella. Cook for about 8 minutes or until prawns are cooked.
5. Turn down to low. Spread mussels and pipies over the top and sprinkle with peas. If paella is dry, add ⅓ cup water. Cover with a lid or large sheet of foil. Cook for 5-7 minutes or until mussels and pipies have opened. Discard any mussels that haven’t opened. If you are using de-sanded cryovac pipies, check instructions on packaging for cooking times and instructions.
6. Squeeze lemon over and sprinkle with parsley. Serve alongside plates of roasted capsicum, Spanish salami, caperberries, olives, cheese and bread on the side to graze. >