Seafood Paella (gfa) (m) Recipe

Prepare saffron

Lightly toast saffron threads in a dry pan for 10–20 seconds until aromatic. Crush and steep in 2 tablespoons hot fish stock; set aside.

Cook chorizo and aromatics

Heat 3 tbs olive oil in a wide, heavy paella pan or large skillet over medium heat. Add diced chorizo and cook 3–4 minutes until it releases oil and browns slightly. Add chopped onion and sauté 4–5 minutes until translucent. Stir in minced garlic and diced red pepper; cook 2 minutes until softened.

Toast rice and add tomato

Add the rice to the pan and stir well to coat each grain in oil and chorizo juices; toast 1–2 minutes. Stir in grated/crushed tomatoes, sweet smoked paprika and the saffron with its soaking liquid. Cook 1–2 minutes to reduce slightly.

Deglaze and add stock

Pour in the white wine to deglaze, scraping any browned bits from the pan; simmer until most of the wine has evaporated (about 1–2 minutes). Add hot fish stock and hot chicken stock, stir once to distribute the rice evenly, then season with 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer. Do not stir the rice frequently after this point; maintain a steady simmer so the rice cooks evenly and develops a light socarrat (crispy bottom).

Simmer rice and add seafood in stages

Simmer the rice uncovered over medium-low heat for about 10 minutes. After 10 minutes, scatter the mussels around the pan, tucking them slightly into the rice. Arrange the prawns, scallops and barramundi pieces across the surface. After 3–4 more minutes, add the calamari rings and peas on top. Continue simmering gently until the rice is al dente, liquids are mostly absorbed, and mussels have opened (another 6–8 minutes). If the surface dries before rice is cooked, add up to 60 ml extra hot stock or water.

Finish and rest

Once seafood is cooked through (prawns pink and opaque, scallops firm, barramundi cooked) and rice is tender, remove the pan from heat. Cover loosely with foil or a large baking sheet and let rest 5 minutes to finish cooking and allow flavors to meld. Discard any unopened mussels.

Add herbs and lemon

Sprinkle chopped parsley over the paella and arrange lemon wedges on the pan edge for serving.

Whisk together 3 tbs olive oil, red wine vinegar, smoked paprika, minced garlic, chopped parsley, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Taste and adjust seasoning. Serve spooned alongside the paella so guests can drizzle salsa mojo and squeeze lemon over their portions.