Ingredients (serves 6)
1 brown onion, finely diced
1 red capsicum, finely diced
2 Tbsp extra virgin olive oil
1 x 400g tin diced tomatoes
¼ bunch thyme, finely chopped Salt flakes and freshly-milled black pepper
2 chorizo sausages, sliced
6 garlic cloves, chopped
1 Tbsp smoked paprika
1 tsp ground cumin
2 lemons, zested
1 cup medium grain rice
1 cup dry sherry
2 cups chicken stock, hot
1g saffron, soaked in 2 Tbsp water
6 Moreton Bay bugs, halved and cleaned
300g snapper fillet, diced
300g cleaned baby squid, sliced
12 large green King prawns, peeled and tails on
Chopped coriander and mint, lemon wedges, to serve
1 Saute the onion and capsicums in olive oil in a large frying pan over a high heat until softened. Add the tomatoes and thyme, season generously with salt and pepper, then cook for 20 minutes until a dry mixture (called a soffrito) forms.
2 Set a large frying pan or paella pan over a medium heat and fry the chorizo slices for 5 minutes, until crisp. Add the anchovies and cook briefly, then mix in the garlic, spices and zest. Once aromatic, stir in the rice and cook for 1 minute, until the grains appear translucent.
3 Pour in the sherry and cook until absorbed, then stir in the onion soffrito, saffron mixture and half the stock. Cook, stirring occasionally until absorbed. Add the remaining stock and arrange the Moreton Bay bugs, snapper, squid and prawns on top. Cook without stirring until the liquid is absorbed and the seafood is just cooked. Serve topped with herbs and lemon wedges.