St Phillip Seafood Paella
Rated 5.0 stars by 2 users
Category
Dinner
Cuisine
Spanish
Author:
Kylee Newton - The Modern Preserver
Servings
2-4
Prep Time
30 minutes
Cook Time
35 minutes
Jam packed with the best frutos del mar, this classic Valencian dish is a delicious fusion of where Spanish meets Abrian roots.
Using a short grain rice that simmers in fish stock and spices, it’s become the perfect vessel to absorb our St Phillip Roasted Capsicum & Chilli, adding our own fusion with a punch of Apostle hot sauce heat. This is one you are going to want to make again and again.
Ingredients
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4 cloves garlic
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1 onion
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1 large red capsicum
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1 squid (200g)
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12-14 large raw or cooked prawns
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12-14 shelled mussels
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80ml olive oil
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2 Tbsp tomato paste
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½ tsp sweet smoked paprika
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5 Tbsp St Phillip Roasted Capsicum & Chilli
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sea salt & freshly ground black pepper
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650ml fish stock, warmed
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12-16 saffron threads
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250g Paella rice, or Aborio rice
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handful flatleaf parsley
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lemon wedges
Directions
Get all of the ingredients cut and prepped ready to go. Finely chop the garlic, finely dice the onion and roughly dice the capsicum. Prep the seafood, skin and clean the squid and chop into rings and squares, discarding the bones, skin and head and wash in cold water. Peel and devein the prawns. Scrub the mussels clean and pull out their beards.
Heat the oil in a Paella pan or large skillet on high, add a pinch of salt and when hot, quick fry in the squid for 1 ½ - 2 minutes, remove and set aside. Turn down the heat and sauté the onion in the same pan, until slightly translucent. Mix in the garlic, cook for 30 seconds, then add the capsicum, season with salt and pepper and sauté for a further minute. Stir through the tomato paste, paprika and St Phillip hot sauce and cook, stirring for 4-5 minutes.
Add the squid back to the pan, mix together before pouring in the stock with the saffron threads. Turn up the heat and bring the stock to a boil, add the rice and give it a final stir so all is combined and simmer, without stirring, for 5 minutes.
Lightly press the prepped prawns and mussels (in their shells), evenly distributed, into the rice and stock. Lower the heat and simmer with the lid on, or covered in tin foil, for about 10 minutes.
Remove the lid, the spiced liquid should have absorbed into the rice, turn up the heat, and cook for 5-6 minutes, to get a crispy rice bottom. Serve with a seasoning of pepper and garnish with roughly chopped flatleaf and lemon wedges.