300g Spanish Calasparra rice (allow about 80g per person)
750ml fish stock
10 strings of saffron
2 tsp Spanish paprika
4 large green prawns
8 fresh mussels
12 fresh pippies
200g peas
100g roast capsicum
1/3 cup chopped parsley
Instructions
Heat oil in the paella pan over medium heat. Add
onion, capsicum, tomato, garlic, chicken and
calamari. Add rice and stir for 1 minute. Stir in
stock, saffron and paprika.
When the stock is boiling and rice grains begin to
swell, add crab and prawns. Cook over medium heat
for about 10 minutes until the stock has reduced
and the rice has begun to swell. Push the mussels
and pippies into the rice and cook until the
shells open. Finally add the peas, strips of
capsicum and parsley and leave it for five more
minutes on low heat.
Originally Submitted
10/25/2012
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