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SEAFOOD PAELLA INGREDIENTS • 1 wide cast iron pan • 2 tablespoons oil • 1 cup rice, sushi/calasparra • ½ onion, finely diced • 2 cloves garlic, thinly sliced • 2½-3 cups of good quality fish or crab stock • 4 small chunks of fish • 8 mussels • 4 cooked prawns • 1 cuttlefish • Salt and pepper to taste • 3 tablespoons of chopped parsley • ½ lemon cut into wedges COOKING TIP Place paella in the middle of the table with a wooden spoon and allow your guests to help themselves.
METHOD Heat the oil in the pan over a moderate heat and sauté the garlic and chopped onions until they become translucent (about four minutes). Add the rice and coat well with the oil. Add the stock and bring to the boil, stirring frequently with a wooden spoon. Turn the heat down so the liquid is just simmering. Cook for about 15 minutes until three-quarters of the liquid is absorbed. Add the fish chunks and mussels making sure to bury them deep into the rice. After eight minutes, add the prawns and cuttlefish and cook for a further five to eight minutes. If you listen to the rice it should start to make a crackling sound forming a nice brown crust on the bottom of the pan. Once this has happened, take off the heat and sprinkle generously with the chopped parsley and decorate with the lemon wedges.
recipe
“With this dish don’t compromise on quality. The seafood is the star of the show.” From Michael Thomas, Fresh Seafood Co.
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