Date: 9th January 2022
4 Tbs Olive Oil
50g Chorizo cut into thin slices
2 cloves Garlic
1/2 Onion finely diced
1/2 Red Pepper diced
1 Tomato seeded and diced
100g Paella Rice
1 Tsp Smoked Paprika
100 Ml White Wine
500 Ml Chicken Stock heated
1 Saffron thread
Sea Salt and Pepper
4 Mussels cleaned raw
100g Raw Squid – cleaned sliced
1 Tbs Flat leafed Parsley chopped
Pinch Dried Red Pepper Flakes
Heat half the olive oil in a paella dish or heavy saucepan.
Add the chorizo and fry until crisp, add half the garlic, onion and heat until softened.
Add the tomatoes, red pepper and rice. Stir until all the grains of rice are nicely coated and glossy. Add the paprika and wine and when its bubbling, pour in the hot chicken stock and season with salt and pepper.
Place the mussels in the dish with the joint facing down so that the edges open outwards.
Cook gently, uncovered, for approx 10 minutes. Meanwhile heat the remaining oil and garlic in a separate pan add the prawns and fry quickly for 1-2 minutes then add them to the paella repeat with the squid and add to the paella.
Scatter the chopped parsley over the paella add lemon wedges and serve immediately.
Big thanks to Chef Ashley from the Icon Cookery School at Robina Town Centre for sharing this recipe.
To watch Chef Ashley make his Seafood Paella head to 7Plus – Season 3 Episode 35 of Step Outside with Paul Burt.