Serves 4-6 people
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1 tub mussels in natural juices
1 x 400 gram piece barramundi cubed thickly
20 large de-veined and peeled king prawns (can leave the tail intact)
16 fresh scallops without roe
3 large chorizo sausage sliced thickly
8 large garlic cloves diced finely
2 small birdseye chili finely diced with seeds
2 lage red onions diced finely
8 roma tomatoes diced
1 lge green capsicum diced roughly
1 large red capsicum diced roughly
1 teaspoon smoked paprika
Olive oil and butter for frying ingredients
3 cups arborio or Spanish paella rice (uncooked)
saffron – 12 strands soaked in warm water
chicken stock x 1 litre (store bought or make your own)
METHOD
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In paella pan or large heavy based pan saute onions, garlic, & chili in good knob of butter and generous amount of olive oil.
Add tomatoes and rice and cook until rice becomes transparent.
Stir gently, so as not to break up rice.
Add capsicum, saffron, seasoning, paprika & stock, chorizo and simmer until rice is just tender.
Add all seafood and simmer gently until cooked.
Serve whole paella pan to your guests in the middle of table served with fresh green salad, crusty bread and ENJOY!
