Perfect Paella

Chorizo and Seafood Paella

INGREDIENTS 

• 1L (4 cups) fish stock
• 1/2 tsp saffron threads
• 1 1/2 tablespoons olive oil
• 300g skinless white fish
• 1 chorizo
• 1 red onion
• 4 garlic cloves
• 2 teaspoons paprika
• 1 long fresh red chilli
• 1 small red capsicum
• 1 small yellow capsicum
• 330g (1 1/2 cups) rice
• 125ml (1/2 cup) white wine
• 8 large green prawns
• 200g squid tubes
• 80g (1/2 cup) frozen baby peas
• parsley, to serve

Step 1

Bring stock and saffron to the boil in a saucepan over high heat. 

Step 2

Heat the oil in a paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover

Step 3

Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.

Step 4

Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.

Step 5 

Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.

Step 6

Serve and enjoy.