This vibrant paella is a great dish for summer entertaining. Lovely served with a green salad. Substitute any of the seafood used for your own favourites.
150 grams chorizo, sliced 1 onion, diced 4 cloves garlic, crushed 1½ teaspoon smoked paprika 1 red chilli, diced 1 bunch of asparagus 1 large pinch of saffron threads 400 grams paella rice 4 cups good-quality fish stock 200 grams raw prawn cutlets 1½ teaspoons salt 12 mussels in shell, scrubbed 500 grams trevally, or other firm fish 350 grams raw banana prawns ½ cup frozen peas
lemon wedges fresh flat-leaf parsley Fry the chorizo and onions in a medium-sized sauté pan over a moderate heat, for 3–4 minutes or until the onions are translucent. Don’t add any oil to the pan, the chorizo fat will create enough oil for frying. Add the garlic, paprika and chilli and fry for a further 2–3 minutes. Snap the rough, stalky ends off the asparagus and cut spears into 3 even length pieces. Add to the pan with the saffron threads, rice, fish stock, prawn cutlets and salt. Stir to combine then leave to simmer for 7 minutes, do not stir during this time.
Bring ¾ cup of water to a simmer in a large saucepan. Add the mussels and steam with the lid on for 3–4 minutes. Drain and discard any mussels that do not open.
Reduce the sauté pan heat to low and scatter over the trevally, banana prawns and the peas. Gently push into the rice and cook for a further 12 minutes. Add the mussels, place a lid on top and cook for a further 2 minutes. Serve paella with lots of chopped fresh parsley and lemon wedges. Serves 6