Summer Paella
Feeding a crowd is easy and delicious when you serve paella. Take advantage of the abundance of fresh seafood available at this time of year by packing your paella with prawns, mussels, squid, and your choice of fish.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 1 cup white wine
- 3 cups vegetable stock
- 1 generous pinch Saffron threads
- 4 tbsp olive oil, divided
- 300 g firm flesh fish fillets, chopped into 2-centimetre cubes
- 1 large brown onion, finely chopped
- 3 cloves garlic, chopped
- 2 cups Bomba Paella Rice or medium grain rice
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- ½ tsp chilli flakes
- 1 red capsicum, chopped
- 2 large tomatoes, finely chopped
- 150 g squid, cut into 1-centimetre rings
- 12 large green prawns
- 12 mussels
- 2 tbsp flat leaf parsley, chopped, to serve
- Lemon wedges to serve
How do I make it?
- Add wine and stock to a large saucepan over medium heat and bring to a gentle simmer. Reduce heat and add saffron. Allow to simmer for 30 seconds then remove from heat and cover to keep warm.
- Heat a large paella pan or a large deep frying pan over medium-high heat. Add 1 tablespoon olive oil, then add fish and cook until lightly golden on all sides. Transfer to a plate and set aside. Pour remaining olive oil in the frying pan, add onion and sauté, stirring frequently for 2 to 3 minutes or until onions are translucent. Add garlic and cook for a further 1 minute, then add rice and stir to coat.
- Add wine and stock mixture to the pan, along with paprika, cayenne pepper, chilli flakes, capsicum, and tomatoes. Stir, then bring to a boil and reduce heat to low, and cook covered, without stirring, for 15 minutes.
- Remove cover and arrange fish, squid, and prawns on top of the rice and cook for a further 10 minutes or until prawns are cooked.
- While prawns cook, steam mussels by putting them in a large saucepan or frying pan with a couple of centimetres of water and cover with a tight-fitting lid. Discard any mussels that do not open. Arrange mussels on top of the rice and scatter with chopped parsley. Serve paella with lemon wedges.
TOP TIPS
- Firm fleshed white fish such as Blue Eye are best for this recipe as they hold their shape when cooked.
- You can customise paella to suit your tastes by adding other ingredients. Try scallops, chorizo, chicken, peas, and beans.
- If you have a larger group to feed you can double or triple the quantities in this recipe.
