Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

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 an­chovies

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.

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