Recipes

Easy Seafood Paella

November 22, 2013 by post tags
Easy Seafood 4-6 45 mins
With the summer sun rising earlier and earlier on the eastern horizon we have more time in our days to dream up incredible dishes with mouthwatering local and seasonal ingredients. None is more perfect than the Paella, a dream from our amigos in Spain that bursts with hints of the Mediterranean and flavours of our oceans. This meal is perfect for casual summer dining. A real festive, non-fuss, one pot meal, packed with Spanish flavours. I love to serve this meal just as it is with extra lemon and a glass of dry rose. (Photos: Catherine Mac)

  • 2 tbsp (30ml) olive oil
  • 1 onion
  • 2 cloves of garlic, crushed
  • 1 tbsp (15ml) NoMU Spanish Rub
  • 1 chorizo sausage, thinly sliced
  • 1 cup (250ml) Arborio rice (risotto rice)
  • ¼ cup (60ml) dry white wine
  • a pinch of saffron
  • 1L (4 cups) good quality chicken stock
  • A mixture of seafood. I used 8 prawns, 200g de-veined and sliced calamari,  300g cubed kingklip (or any other white fish) and  12 cleaned black mussels.
  • ½ cup (125ml) peas
  • 100g black olives, pitted
  • 15ml parsley, finely chopped
  • 1 lemon, cut into wedges

Steps

  • Step 1

    Heat a heavy based saucepan (Paella pan is best) over medium heat with olive oil and gently fry onion, garlic, NoMU Spanish Rub and chorizo for about a minute.

  • Step 2

    Add rice and sauté for a further minute until rice becomes translucent.

  • Step 3

    Add wine and stir until absorbed. Add saffron to stock and bring to a simmer.
  • Step 4

    Slowly add hot stock and cook gently over medium heat until rice is just underdone.
  • Step 5

    Place prawns, calamari, kingklip, mussels (having discarded any that are opened already) and peas over rice and cover with lid. Allow to cook for about 8 – 10 minutes or until fish is just cooked and the mussels have steamed open.

  • Step 6

    Scatter with olives and chopped parsley and serve with lemon wedges.

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One Response to “Easy Seafood Paella”

  1. Eric McNew November 22, 2013 at 4:29 pm #

    I would like to mention that Spanish Chorizo is a different animal than Mexican. And traditionally, Paella would use Spanish/Portuguese. That said, I’m sure it would be delish with Mexican as well!

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