Paella Seafood
 
 
Eating Paella is the time to sit together as a family or with friends. This is the meal that many a discussion about flavour, where the seafood came from and where in the world you would eat this great dish. Maybe a bit of Flamenco dancing.
Recipe type: Stew
Cuisine: Spanish and Bush Tucker
Serves: 4
Ingredients
  • 8 pieces of fish such as Barramundi or white fish fillets, shop into pieces
  • 8 scallops
  • 8 large prawns
  • 10 mussels, de bearded
  • 2 tbs Absolute Tomato Puree (Harvest Hub on special)
  • 80g parmesan cheese (Harvest Hub)
  • 2 shallots, chopped into 4 cm pieces
  • 60g butter
  • 1 lemon zest, grated (keep lemon juice)
  • 300g of Arborio or medium grain rice
  • 20g Paprika, smoky
  • 1 tbs tumeric
  • 1 litre fish stock
  • 50ml white wine
  • 15ml olive oil
  • Salt to taste
Instructions
  1. Use as wide a saucepan as possible and put in only an amount 5cm high. Use two pans if necessary. This distributes the heat and prevents it from burning. Though your aim is to get a crust on the bottom of the Paella.
  2. In the pan heat butter and olive oil adding shallots and paprika on low heat; then add rice to the pan cooking until translucent around 12 minutes. Then add the white wine, tomato puree, then the fish stock and cook slowly. Taste for adding any salt.
  3. On a separate BBQ plate add a little oil then cook snapper and prawns or if you have a Weber as this makes the seafood smoky flavoured. Only cook 2 thirds as it will continue to cook once off stove.
  4. Now add the seafood to the rice adding lemon zest and juice. Lightly turn without disturbing the crusty base.
  5. To serve - grated parmesan cheese over top and leave in pan.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/paella/