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KB Seafood Co Paella

SERVES: 6 • TOTAL TIME: 40 MINUTES

Ingredients:

  • 250 g Pineapple Cut Squid Pieces

  • 1 onion, finely chopped

  • 4 garlic cloves, crushed

  • 400 g can of chopped tomatoes

  • 1 tsp smoked paprika

  • 2 cups arborio rice

  • 4 cups fish stock

  • 500 g Australian Cooked Tiger Prawns

  • 250 g 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:

  1. Pat the calamari dry with paper towel once defrosted. Coat the calamari with olive oil and season with salt.

  2. Place a large, deep frying pan (approx. 30cm 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.

  3. Using the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.

  4. Add the chopped tomatoes and cook for a few minutes, until most of the liquid has evaporated.

  5. Add in the rice and smoked paprika, and stir to combine. Season with salt and pepper.

  6. 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.

  7. 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.

  8. Season to taste and serve with lemon wedges.

Recipe courtesy of KB Seafood Co and is featured in The BARN Magazine 2023:


Download Recipe Here:

KB Seafood Co Paella
.pdf
Download PDF • 4.30MB

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