To be frankly honest, it looks fabulous but I don’t think that I will make this particular Paella recipe again (I got it from Frank Camorra, Chef of Movida who shared his recipe on the SBS food site). Due to being on a budget I didn’t put all of the seafood ingredients in from the original recipe, but if this dish could’ve been anymore seafoody I don’t reckon I could’ve eaten it. I know it’s daft to call a Seafood Paella too seafoody. I did try to buy the freshest seafood from a local seller rather than a large chain grocer. I also used chicken stock instead of fish stock! This was a several hour labour of love and unfortunately it didn’t turn out as well as I had anticipated and I really believe that you should use a Paella Pan! Maybe borrow a friend’s if you don’t have your own, there’s a lot of stuff in here.
- 1 head of garlic, yes an entire head, left in tact
- 1/2 cup extra virgin olive oil
- 1 1/2 brown onions, finely diced
- about 10 sprigs of thyme
- 1 1/2 red capsicums, diced
- 1 1/2 green capsicums, diced
- salt, for seasoning
- 5 medium tomatoes, seeds removed and diced
- 400 g or 2 cups paella rice
- 1.3 L chicken stock mixed with 1 tbsp tomato paste
- 400 g cleaned calamari pieces
- 1/2 kg cubed firm fish, like blue eye
- 1 cup peas
- 12/around 300g green prawns
- 3 tbsp water mixed with 1/2 tsp toasted saffron
- 1/2 cup chopped parsley
- lemon wedges to serve
Place the paella pan on low heat. Toast the saffron threads until aromatic and remove from pan.
Now position the head of garlic in the centre of the pan and pour the oil over the garlic, spreading the oil a bit. Add the diced onions and stir briefly. Add the thyme and cook for the about 5 minutes.
Add the red and green capsicum and season with salt. Stir briefly and cook for 10 minutes.
Add the tomato and stir in, then cook for a few minutes more. Add the rice and stir for 2 minutes. Add the fish stock mixed with the tomato paste.
Add the fish and peas. Place the prawns neatly on top and add the saffron stock mixture. Top with the mussels, simmer until the shells have opened, the seafood is cooked and the rice is tender.
It’s a good idea to cover the paella with foil or a lid for the last 5 minutes of the cooking.
Add plenty of chopped parsley and cover with one or two tea towels. Turn off the heat and rest the rice for 5 to 10 minutes. Paella is traditionally not served steaming hot.
Serve with lemon wedges.