Seafood paella

Recipes / Fish

This is relaxed, glass-in-hand cooking: the rice doesnt need constant stirring.

Recipe «Seafood paella» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1L fish stock, 1/2 tsp saffron threads, 1 1/2 tbsp olive oil, 300g skinless firm white fish fillets, cut into 4cm pieces, 1 chorizo, thinly sliced diagonally , 1 red onion, thinly sliced, 4 garlic cloves, finely chopped, 2 tsp paprika , 1 long fresh red chilli, thinly sliced, 1 small red capsicum, thinly sliced, 1 small yellow capsicum, thinly sliced, 330g Sunrice arborio rice, 125ml white wine, 8 large green prawns, unpeeled, 200g squid tubes, thinly sliced into rings, 80g frozen baby peas.

Ingredients:

  • 1L fish stock 
  • 1/2 tsp saffron threads 
  • 1 1/2 tbsp olive oil 
  • 300g skinless firm white fish fillets, cut into 4cm pieces 
  • 1 chorizo, thinly sliced diagonally 
  • 1 red onion, thinly sliced 
  • 4 garlic cloves, finely chopped 
  • 2 tsp paprika 
  • 1 long fresh red chilli, thinly sliced 
  • 1 small red capsicum, thinly sliced 
  • 1 small yellow capsicum, thinly sliced 
  • 330g Sunrice arborio rice 
  • 125ml white wine 
  • 8 large green prawns, unpeeled 
  • 200g squid tubes, thinly sliced into rings 
  • 80g frozen baby peas 
  • Chopped fresh continental parsley, to serve 

Instructions

  1. Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.
  2. Heat the oil in a 34cm (top measurement) 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.
  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.
  4. Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.
  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.
  6. Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.