Name: Seafood & chorizo paella
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 5 cups chicken stock; 1 tsp saffron threads; 1 tbsp olive oil; 2 chorizo sausages thinly sliced; 1 large onion finely chopped; 2 cloves garlic crushed; 2 red capsicums finely chopped; 1 tbsp smoked paprika; 1 tbsp ground cumin; 2 cups medium grain rice; 2 tbsp lemon juice; 500 g raw, peeled medium king prawns tails intact; 500 g pot-ready mussels; 1 cup frozen peas; ¼ bunch fresh parsley to garnish; 1 lemon cut into wedges to garnish

It’s regarded as Spain’s national dish and this traditional paella is full of the flavours of the sun.

Ingredients

5 cups chicken stock

1 tsp saffron threads

1 tbsp olive oil

2 chorizo sausages thinly sliced

1 large onion finely chopped

2 cloves garlic crushed

2 red capsicums finely chopped

1 tbsp smoked paprika

1 tbsp ground cumin

2 cups medium grain rice

2 tbsp lemon juice

500 g raw, peeled medium king prawns tails intact

500 g pot-ready mussels

1 cup frozen peas

¼ bunch fresh parsley to garnish

1 lemon cut into wedges to garnish

Method

1.Bring stock and saffron to boil in a large saucepan. Remove from heat. Strain, reserving stock. Cover to keep warm.

2.Heat half the oil in a large frying pan. Cook chorizo for about 5 minutes, or until browned. Remove.

3.Heat remaining oil in same pan. Add onion, garlic and capsicums. Cook, stirring, until soft. Add paprika and cumin. Cook, stirring, for 1 minute, until fragrant. Stir in rice, juice and warm stock. Season with salt and pepper.

4.Bring to boil. Simmer, covered, over a medium heat for about 20 minutes, or until rice is tender. Arrange chorizo, prawns, mussels and peas over top.

5.Cover pan. Cook for 10 minutes, or until prawns and mussels are cooked.

6.Garnish with parsley and lemon wedge.

Chantal Walsh

Ingredients

Method

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