- 2red capsicums, 1 left whole, 1 finely chopped
- 10saffron threads
- 3 tbspolive oil
- 1onion, finely chopped
- 2garlic cloves, crushed
- 1large tomato, peeled and finely chopped
- 300 gchicken breast or thigh fillets, diced
- 200 gsquid, diced
- 300 gcalasparra rice
- 750 mlfish stock
- 3 tspSpanish smoked paprika
- 4large green prawns
- 1blue swimmer crab, halved
- 200 gpeas
- ⅓ cupchopped flat-leaf parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180ºC. Roast the whole capsicum on a baking tray until blistered, then peel it, discard the seeds and tear the flesh into thin strips. Set aside.
Grind the saffron with some salt in a mortar.
Heat the oil in a large paella pan (or frying pan) over medium heat. Add the onion, garlic, tomato, fresh capsicum, chicken, squid and rice and stir for 1 minute. Add the stock, paprika and crushed saffron, stir for the last time and bring to the boil. When the stock boils and the grains begin to swell, lay the prawns and crab on top. Cook over medium heat for about 10 minutes until the stock has reduced enough that you can see the rice underneath. Push the mussels and pippies into the rice and cook until their shells open. Scatter with the peas, strips of roasted capsicum and parsley and cook for another 5 minutes over low heat.
• The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen.
• Do not stir the paella during main cooking.