Easy Seafood Paella
Recipe by Helen Tzouganatos
Ingredients:
3 tbsp extra virgin olive oil
1 onion, finely chopped
½ red capsicum, deseeded and finely chopped
Sea salt flakes and freshly ground black pepper
3 garlic cloves, finely chopped
2 tsp smoked paprika
295g (1⅓ cups) paella rice (bomba or calasparra)
600ml fish or chicken stock
1 large tomato, grated, skin discarded
Pinch of saffron threads
12 large raw prawns, peeled and deveined, tails intact
12 mussels, cleaned and debearded
50g (⅓ cup) frozen peas
Handful of flat leaf parsley leaves, finely chopped
Lemon wedges, to serve
Method:
Place a 30 cm paella pan or frying pan over low heat. Add the olive oil, onion, capsicum and a pinch of salt and sauté, stirring occasionally, for 5 minutes to soften. Add the garlic and paprika and cook for another 30 seconds.
Add the rice to the pan and stir for a few seconds to coat the grains in the oil. Stir in the stock, tomato and saffron and season with a pinch of salt and pepper. Bring to a simmer and cook gently for 10 minutes without stirring.
Place the prawns and mussels in the stock and scatter on the peas. Cover and simmer for 5 minutes. Remove the lid and increase the heat to high. Cook for 2 minutes to achieve the socarrat rice crust on the base.
Remove the pan from the heat, cover and rest for 5 minutes. Scatter on the parsley, drizzle over some extra virgin olive oil and serve with the lemon wedges.