Paella

So this feeds 15 people with plenty of leftovers. Best way to calculate serving size is 100g of rice per person and three times that volume will be stock. We used a commercial paella pan but this can be done in a smaller quantity with a household pan.

Ingredients:

1.5 kg risotto rice

4 nice pinches of saffron

4.5L stock (I made a brown fish stock)

1L white wine

4 brown onions (chopped)

1 head garlic (chopped)

3 long red chilies (chopped)

2 chorizo (skinned and slice)

4 red capsicum (large dice)

3 large zucchini (large chunks)

4tbs smoked paprika

4tbs ground paprika

1 bunch flat leaf parsley (rough chopped)

4 lemons (1/6 wedges)

5 small squid (cut into rings)

1 medium size fish (diced) we used barramundi

5 mud crabs (quartered and cleaned)

1kg prawns (peeled with heads and tails left on)

Lots of olive oil

Lots of salt

For the paella  - we were lucky enough to to have a commercial paella pan for this but you can use a smaller fry pan for a smaller serving.

Heat the pan with lashings of olive oil when it’s really hot sear off all your seafood.

Remove the seafood and set aside.

Add more olive oil than add your onions, garlic, chilli, red peppers, chorizo and sauté.

Deglaze with white wine and add your saffron.

Reduce by 2/3

Add the stock, and crab and paprika and bring up to heat.

Now is the time to taste taste taste. Add salt until the stock is perfect.

Now it’s time to add the rice. Evenly add the rice around the pan and stir it once.

Now on medium heat add the zucchini and cook until you see the rice is half way.

Add all your seafood evenly over the top of the paella and continue cooking until the rice is Al dente.

Turn off the heat and Cover the paella for about 5 minutes.

Remove the cover and sprinkle with parsley and lemon wedges.

Enjoy with a glass of wine, you’re ready to eat.