1 cup dry white wine
1 red onion, diced
2 tbsp veg oil
200g scallops (roe on)
2 cloves garlic, grated
1 small red capsicum, deseeded and chopped
1 rasher bacon, roughly chopped (optional)
1 small spicy chorizo, finely sliced
4 small tomatoes, chopped
2 cups stock (chicken or seafood)
A good pinch of saffron threads
1 cup Arborio rice
100g calamari rings
100g shelled prawns
1 cup frozen peas
Chopped Italian flat leaf parsley (for garnish)
The ingredients: stock, peas, saffron, capsicum, tomato, onion, garlic, rice, spicy chorizo, Italian flat leaf parsley, mussels, scallops, calamari, prawns, plus oil as well there is the option of adding some bacon to the paella.
Poach the mussels in the wine (or water) combined with a quarter of the chopped red onion in the paella pan for a couple of minutes. Then drain the contents of the pan through a strainer into a glass bowl – reserve the liquid and the mussels.
Sear the scallops on both sides with a little vegetable oil over a medium heat in the paella pan on the hotplate. Remove and place to one side.
Cook the red capsicum, bacon, garlic and the rest of the chopped onion in the paella pan. Then add the chorizo and tomato (and optional paprika).
Pour the reserved liquid from the poached mussels back into the paella pan and mix it with the ingredients.
Add the Arborio rice.
Add saffron to the chicken stock and pour the stock into the paella mixture. Allow to simmer for 15 minutes. Do not stir the paella during this cooking time as leaving it sit still allows a crust to form on the base of the paella.
Add the seafood to the paella pan and poke the seafood down into the paella mixture. Continue to cook for another 10 minutes.
Add the peas and stir them into the paella. Continue to cook until there is very little moisture left (the moisture should be cooked out of the dish) and the rice crusts on the bottom.
Sprinkle the parsley across the top of the dish and it is ready to serve. There are approximately six portions in this 30cm diameter paella pan.Reads: 1779