Seafood and Chorizo Paella
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
2 tablespoons finely chopped parsley
store-bought garlic aioli and lemon wedges
34cm paella pan or sauté pan
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.
Dollop over some of the aioli and scatter over the parsley. Serve with lemon wedges.