Seafood and Chorizo Paella
Ingredients
2 tablespoons olive oil
200 grams cured chorizo, sliced
1 onion, thinly sliced
1 red capsicum, thinly sliced
sea salt and ground pepper
4 vine tomatoes, quartered
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 teaspoon chilli flakes
1½ cups paella rice (we used calasparra)
5 cups good-quality fish stock
1½ teaspoons sea salt
12 raw banana prawns
12 mussels, cleaned and debearded
400 grams firm white fish fillets, cut into large bite-sized pieces
TO SERVE
2 tablespoons finely chopped parsley
store-bought garlic aioli and lemon wedges
EQUIPMENT
34cm paella pan or sauté pan
Method
1. Heat the oil in the pan and add the chorizo, onion and capsicum. Season and cook over a medium heat for 10 minutes. Add the tomatoes, garlic, paprika and chilli and cook for 2 minutes.
2. Add the rice, stock and salt and stir to combine. Simmer for 15 minutes without stirring, until the rice at the top still has a little bite.
3. Poke the prawns and mussels into the rice and once the mussels have stared opening, add the fish and cook for a further 5 minutes. Discard any mussels that don’t open. Take off the heat, cover with foil and leave for 5 minutes.
TO SERVE
Dollop over some of the aioli and scatter over the parsley. Serve with lemon wedges.
CHEF'S TIP
