Seafood Paella
One of the most popular Spanish dish, this version of seafood paella packs in the goodness of prawns, squids, fish and mussels.
Ingredients:
4 cups fish stock
1 teaspoon saffron threads
2 tablespoons olive oil
250 gms fish fillets
1 onion, finely chopped
2 garlic cloves, crushed
2 cups arborio risotto Rice
2 tomatoes, peeled, deseeded, diced
2 teaspoons smoked paprika
500 gms medium king prawns, peeled, deveined
150 gms baby squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas
Method
Combine stock, one cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer. Meanwhile, heat one tablespoon oil in a 24 cm (base) non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add remaining one tablespoon oil to a pan. Add onion and garlic. Cook for five minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
Add prawns, squid and mussels, pressing into rice mixture. Add half cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, half cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for five minutes. Season with pepper. Serve.
Chef Sushmit Daniels is an Executive Chef at Pintxo-Tapas Restaurant. Chef Daniels comes with 15 years of experience and has worked with Sheraton Bangalore and Agra. He has been associated with Indian restaurants like Tabla, Babu & Moksha in New York City.
