Traditional Paella Valenciana is a great dish to share with family and friends! If you can’t get to Spain to taste one then here is your chance to make one yourself!
INGREDIENTS
- 1/2 a Large Onion
- 5 Cloves Garlic
- 2 Tubes Squid
- 1 Large Red Capsicum
- 1/2 Cup Coconut Oil
- 1.5 Cups Crushed Tomato
- 1.5 Tbs Sweet Paprika
- 3 Cups Suwandel Rice or Spanish Rice
- 1 Cup Adzuki Beans or Broad Beans
- 1 Tsp Saffron Sea Salt Black Pepper
- 8 Cups Fish Broth
- 10 or more King Prawns – deveined
- 12 or more Fresh Mussels – debarred
- Fresh Parsley, Rosemary and Lemon wedges for Garnish
DIRECTIONS
- Clean Seafood and cut Squid into large pieces
- Dice Capsicum, Dice the Onion and Mince the Garlic
- Heat the pan and add 1/2 Cup Coconut Oil – add Squid and cook for 2 minutes
- Set aside
- Then add Garlic and Onions and cook till tender and slightly brown
- Add the red capsicum and the crushed Tomatoes and cook for a few minutes
- Add Sea Salt and Sweet Paprika, add the Squid and mix it all through – then add the Fish Broth and Saffron threads and gently combine
- Once the broth comes to a boil add the SUWANDEL Rice in the shape of an “X” do not mix this but give the pan a shake every now and then
- After about five minutes of cooking add the King Prawns and Mussels by placing them on top of the Rice
- After simmering for around five minutes and the broth is almost completely absorbed, cover the pan with some foil and let it sit for a further 5-7 minutes
- In order to make the Socarrat (crisp bottom of the paella where the rice becomes toasted and caramelized) turn the heat up for a minute or so.
- Uncover the pan and Garnish with Rosemary, Sprinkle Parsley and add wedges of Lemon
