Seafood Paella

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.

Dish - Everyday Dish - - Recipes -

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

To serve

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

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