Seafood Paella
This Spanish one-pot is perfect for entertaining!
Serves
6
Prep
30 mins
Cook
35 mins
Method
- 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.
- 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.
- 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.
- 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, capsicum and peas with the last 1/2 cup stock. Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.
Ingredients
- 250g Fish Fillets (Such as Blue Eye), Cut into 2cm Pieces
- Olive Oil
- 2 cups Arborio Rice
- 1 tsp Saffron Threads
- 4 cups Fish Stock
- 150g Squid, Cleaned, Cut into 1cm-Thick Rings
- 2 tsp Paprika
- 2/3 cup Frozen Peas
- 500g green King Prawns, Peeled, Deveined
- 1 Brown Onion, Finely Chopped
- 2 Garlic Cloves, Crushed
- 12 Mussels, Scrubbed, Debearded
- 2 Tomatoes, Diced
