Serves 4 to 6
- 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
- Fry the calamari in the Chorizo oil or coconut oil quickly for about 30 seconds, remove the calamari – keep for later
- Heat 1 tablespoon olive oil in large pan. Add 1 chopped onion and fry until soft.
- Add a little dried thyme and smoked paprika as well as the 300g rice. Stir for 1 minute.
- Add the chopped tomatoes and fish stock. (taste the fish stock and add salt if required) and chorizo.
- 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
- 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.
- Top with cooked calamari.
- Serve with fresh lemon wedges and lots of chopped parsley
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.
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
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.