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KB Seafood Co Paella
SERVES: 6 • TOTAL TIME: 40 MINUTES
Ingredients:
250g Pineapple Cut Squid Pieces
1 onion, finely chopped
4 garlic cloves, crushed
400g can of chopped tomatoes
1 tsp smoked paprika
2 cups arborio rice
4 cups fish stock
500g Australian Cooked Tiger Prawns
250g NZ Half-Shell Mussels
1/2 cup frozen peas
2 tsp sea salt
1 tsp black pepper
1 lemon, sliced into wedges, to serve
Directions:
Pat the calamari dry with paper towel once defrosted. Coat the calamari with olive oil and season with salt.
Place a large, deep frying pan (approximately 30-centimetre in width) on the stove over high heat. Sear the calamari until some colour develops but is not yet fully cooked. Remove from the pan and set aside.
Using the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
Add the chopped tomatoes and cook for a few minutes, until most of the liquid has evaporated.
Add in the rice and smoked paprika, and stir to combine. Season with salt and pepper.
Pour in the stock then reduce the heat. Partially cover the pan and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
Add in the calamari, prawns, and mussels by nestling the pieces into the rice, trying not to disrupt the bottom layer of rice. Sprinkle frozen peas over the top, then cover pan again and cook for a further 5-7 minutes, or until the seafood and rice are completely cooked.
Season to taste and serve with lemon wedges.