Seafood Paella by Domonique McRae, Solicitor, Employment Team, SA Law
Having spent some time growing up in Spain I have tinkered with a variety of traditional recipes to create a dish which is not only really simple to make but is also really tasty.
Whilst I would recommend using a seafood selection which contains mussels, prawns and squid; this can be varied to suit individual tastes.
Preparation time: 10 minutes
Cooking Time: 30-40 minutes
Serve with fresh bread and aioli ( for a quick homemade accompaniment just add crushed garlic and lemon juice to mayonnaise)
For the truly adventurous, swap the chorizo for rabbit and the seafood for snails!
- 400g paella rice
- 300g cooked seafood selection
- 100g chorizo, diced
- 1 medium sized onion, finely chopped
- 1 green pepper, diced
- 2 tomatoes, diced
- 1 pint hot vegetable stock with 1 clove added
- 1 splash white wine
- 1 tsp paprika
- 2 pinches saffron
- 1 tsp dried parsley
- 2 garlic cloves, finely chopped
- 1 tbs olive oil
- 1 lemon, cut into wedges
Step 1Heat the oil in a paella (or other non-stick) pan and gently fry the onion with the garlic until soft. Add the chorizo and fry for a few minutes before adding the pepper and tomatoes and frying for a further two minutes or until the pepper begins to soften.
Step 2Add a splash of white wine and continue to fry until the liquid has been absorbed before removing the ingredients from the pan and setting them to one side.
Step 3place the paella rice, paprika and saffron in the pan and fry for 2 minutes before adding enough vegetable to cover the rice.
Step 4Add more vegetable stock only once the liquid has been absorbed, stirring occasionally, and repeat as required until the rice is cooked through.
Step 5Add the vegetable and chorizo mix to the rice and stir through before adding your chosen seafood selection.
Step 6Stir the parsley through the paella and cook over a medium heat for a further 5 minutes.
Step 7Takeoff the heat and add lemon wedges as a garnish before serving.
This is my dish when I need to rustle something up quickly! The sweetness of the apricots makesview now