seafood paella Ingredients 5 cups chicken stock 1 tsp saffron threads 1 tblsp olive oil 2 chorizo sausages, thinly sliced 1 large onion, finely chopped 2 cloves garlic, crushed 2 red capsicums, finely chopped 1 tblsp smoked paprika 1 tblsp ground cumin 2 cups medium-grain rice 2 tblsps lemon juice Salt and pepper, to taste 500g raw, peeled medium king prawns, tails intact 1/2 x 1kg bag pot-ready mussels 1 cup frozen peas Fresh parsley leaves and lemon wedge, 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. Drain on absorbent kitchen paper. 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
Posted on: Thu, 15 Aug 2013 06:06:51 +0000
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