En­ter­tain­ing Op­tions:

Bundaberg Style - - WELCOME - RECIPE SUP­PLIED BY TASTE.COM. AU

Find out just how you can be­come a chef in your own kitchen this sum­mer.

The quin­tes­sen­tial flavours of Spain are ir­re­sistibly teamed with suc­cu­lent seafood and ten­der rice.

IN­GRE­DI­ENTS

1 litre (4 cups) Mas­sel chicken-style liq­uid stock 1/2 tea­spoon saf­fron threads

60ml (1/4 cup) olive oil

30 medium green prawns, peeled leav­ing tails in­tact, de­veined

1 squid hood, cleaned, cut into rings

1 brown onion, finely chopped

2 gar­lic cloves, crushed

125ml (1/2 cup) white wine

3 toma­toes, quar­tered, seeded, coarsely chopped 2 tea­spoons smoked pa­prika

440g (2 cups) ar­bo­rio rice

12 small black mus­sels, scrubbed, de­bearded Chopped fresh con­ti­nen­tal pars­ley, to serve.

METHOD

Com­bine stock and saf­fron in a saucepan and cover with a lid. Bring to the boil over high heat. Re­duce heat to low and sim­mer. Heat 1 ta­ble­spoon of oil in a 38cm (top mea­sure­ment) paella pan over medium-high heat. Cook prawns, stir­ring, for 2-3 min­utes or un­til they change colour. Trans­fer to a bowl. Heat 1 ta­ble­spoon of re­main­ing oil in pan. Cook squid for 1-2 min­utes or un­til just cooked through. Trans­fer to bowl. Heat re­main­ing oil in the pan. Cook onion and gar­lic, stir­ring, for 5 min­utes or un­til soft. Add wine and cook, stir­ring, for 5 min­utes or un­til evap­o­rated. Add to­mato and pa­prika and cook, stir­ring, for 5 min­utes or un­til to­mato starts to soften. Stir in the rice.

Step 4

Re­serve 125ml (1/2 cup) of the stock mix­ture. Add re­main­ing stock to pan. Do not stir. Bring to the boil. Re­duce heat to low and sim­mer, with­out stir­ring, for 20 min­utes or un­til the rice is ten­der and firm to the bite.

Step 5

Push mus­sels into rice mix­ture. Top with prawns and squid. La­dle over re­served stock. Cook, with­out stir­ring, for a fur­ther 8-10 min­utes or un­til mus­sels open and paella is slightly moist and liq­uid is ab­sorbed. Re­move from heat. Cover with a clean tea towel. Set aside for 5 min­utes. Dis­card un­opened mus­sels. Top with pars­ley.

PHOTO: BENDEARNLEY

MOUTH-WA­TER­ING: Seafood paella.

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