Seafood Paella

Preparation time:
25 mins
Cooking time:
30 mins
Serves:
4
Get sizzling with this fresh seafood dinner delight.

Ingredients

5 cups chicken stock
1 tsp saffron threads
1 tblsp olive oil
2 chorizo sausages, thinly sliced
1 large onion, finely chopped
2 cloves garlic, crushed
2 red capsicums, finely chopped
1 tblsp smoked paprika
1 tblsp ground cumin
2 cups medium-grain rice
2 tblsps lemon juice
Salt and pepper, to taste
500g raw, peeled medium king prawns, tails intact
1/2 x 1kg bag pot-ready mussels
1 cup frozen peas
Fresh parsley leaves and lemon wedge, to garnish

Method

1 Bring stock and saffron to boil in a large saucepan. Remove from heat. Strain, reserving stock. Cover to keep warm.

2 Heat half the oil in a large frying pan. Cook chorizo for about 5 minutes, or until browned. Remove. Drain on absorbent kitchen paper.

3 Heat remaining oil in same pan. Add onion, garlic and capsicums. Cook, stirring, until soft. Add paprika and cumin. Cook, stirring, for 1 minute, until fragrant. Stir in rice, juice and warm stock. Season with salt and pepper.

4 Bring to boil. Simmer, covered, over a medium heat for about 20 minutes, or until rice is tender. Arrange chorizo, prawns, mussels and peas over top.

5 Cover pan. Cook for 10 minutes, or until prawns and mussels are cooked.

6 Garnish with parsley and lemon wedge.

Author:
Stylist:
Cass Stokes
Photographer:
Stuart Scott

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