Mac's Kitchen - Seafood Paella Recipe

Seafood Paella

Description:
Paella originated in Valencia , Spain as a one-pan peasant dish made with a little bit of everything that was on hand. Fresh seafood, saffron and earthy paprika are the key ingredients in this traditional Spanish dish.


Date Added:	July 20, 2008
Category:	Seafood
Serves:	4
Prep. Time:	45

Ingredients:

1/2 cup (125ml) dry white wine
1/2 tsp saffron threads
1 tbs olive oil
1 Spanish onion, finely chopped
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
1 large ripe tomato, halved, seeded, finely chopped
2 tsp mild Spanish paprika
1 cup (200g)arborio rice
2 cups (500ml) chicken or seafood stock
12 (about 1kg) green king prawns, already peeled
2 squid hoods, cleaned, cut into 1cm-thick rings
12 (about 1kg) black mussels, scrubbed, debearded(optional) or use 500g meat only
1 cup (150g) frozen peas
1/4 cup coarsely chopped flat-leaf parsley
Lemon wedges, to serve

Notes & tips

Traditionally prepared in an iron paella pan, this dish needs to be cooked on a large, flat
base, as the ingredients need to be in a single layer to cook evenly.
Paella is made with a medium grain rice such as Calasparra or calrose. Arborio rice can be
used as an alternative.
For a variation of this dish, replace the seafood with diced chicken thighs and sliced chorizo
sausage. Cook in batches at the beginning of step 2 and set aside. Return to the pan in step
4.

Directions:

Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse.
Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until onion softens.
Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is almost tender.
Add prawns, squid, mussels and clams and push lightly into the rice mixture. Cook, covered, for 5 minutes. Sprinkle over the peas and cook, covered, for a further 2-3 minutes or until prawns change colour and mussels and clams open.
Remove from heat. Discard any unopened mussels and clams. Sprinkle with parsley. Serve immediately with lemon wedges.

Rating: (3)

Added On: July 20, 2008