SEAFOOD PAELLA

SEAFOOD PAELLA

Traditional seafood paella with vegetables, served with warm crusty bread

PREPARATION TIME
30 minutes
COOKING TIME
35 minutes

INGREDIENTS

for 6 servings
4 cups fish stock
1 tsp saffron threads
Olive oil
250g fish fillets (such as blue eye), cut into 2cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups arborio rice
2 tomatoes, diced
2 tsp paprika
500g green king prawns, peeled, deveined
150g squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas
PREPARATION TIME
30 minutes
COOKING TIME
35 minutes

PREPARATION

1
Combine stock, 1 cup cold water and saffron in a saucepan over medium heat. Bring to the boil. Cover and reduce heat. Keep at a simmer.
2
Heat oil in a 24cm non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add more oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
3
Add half the stock mixture to frying pan and bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until stock is absorbed.
4
Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock. Remove from heat. Stand for 5 minutes. Season with pepper. Serve with warm crusty bread
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