Recipe: Paella

Serves 4 to 6

1. If you’re using Chorizo, slice thinly and fry until until crisp and the oil has released into the pan. Remove Chorizo and save for later
2. Fry the calamari in the Chorizo oil or coconut oil quickly for about 30 seconds, remove the calamari – keep for later
3. Heat 1 tablespoon olive oil in  large pan. Add 1 chopped onion and fry until soft.
4. Add a little dried thyme and smoked paprika as well as the 300g rice. Stir for 1 minute.
5. Add the chopped tomatoes and fish stock. (taste the fish stock and add salt if required) and chorizo.
6. Season and cook for about 15 minutes, until rice is almost tender and still surrounded by a little liquid. Try not to stir as you’ll want a delicious crust under the Pealla
7. Lay the prawns and mussels on top of the rice – pushing them in slightly.  Cover with a lid or foil and allow to cook until the rice is tender and the seafood cooked. About 7 minutes.
8. Top with cooked calamari.
9. Serve with fresh lemon wedges and lots of chopped parsley

The Seafood

Defrost in the fridge or cold running water.

Dry the Mussels and Prawn tails before adding to the Paella

The calamari should be dried before frying and can be cut into rings or the tubes cut in half and scored.

You get

300g Aborio rice

400g local half shell Mussels

400g Prawn tails

200g calamari tubes and tentacles

1 tin tomatoes chopped

750ml Ocean Jewels fish stock

1 Lemon

Excludes

Smoked Paprika

Onion

Tyme

Chorizo

If you have any fish left overs or offcuts they can also be added to the Pealla with the prawns and mussels

We really enjoyed a little chili sauce served with this dish – the smoky Sriracha was amazing

Saffron is a classic addition. Allow the saffron to steep in a little warm water for about 20 min- then add to the stock.

Peas are also a classic addition – add them just after the seafood.