Paella with Shellfish and Lemon Aspen Fruits

    45 minutes

    A paella made with snapper, scallops, prawns and squid. The seafood is dry fried or barbecued first to get the smoky paella flavour.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 8 x 50g snapper fillets
    • 8 medium scallops
    • 8 king prawns
    • 2 squid tubes
    • 100g bush tomato chutney
    • 80g parmesan cheese
    • 2 shallots
    • 60g butter
    • 8 lemon aspen fruits
    • 300g arborio or medium grain rice
    • 20g Red Desert Dust
    • 1 Litre fish stock
    • 50ml white wine
    • 15ml olive oil
    • 5g salt

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a paella or wide saucepan heat a little butter and olive oil, shallots and Red Desert Dust on low heat; then add rice to the pan and sauté until translucent.
    2. When the rice grains are translucent add in the white wine, bush tomato chutney then the stock; place on low heat and allow the rice to cook slowly.
    3. While the rice is gently cooking away, begin to prepare the seafood; remove any bones from the snapper fillets, peel and de-vein the de-headed prawns and slice in half.
    4. Cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; unless the scallops are still in the shell, they require little if any preparation
    5. Heat up a hot plate or BBQ for all the seafood; place on the snapper and prawns first, and then put on the scallops and squid as these take very little time to cook; by cooking the seafood this way, it gives the paella a smoky flavour which is usually imparted by the addition of Spanish chorizo sausage in more traditional paella.
    6. Try and cook all the seafood about three quarters the way through, this will ensure that when they are placed in the paella they are not overcooked and tough; add the seafood to the rice, as well as lemon aspen fruits; check the done-ness of the rice and the consistency of the paella; a guide is to have risotto like consistency, yet enough liquid to form a sauce.
    7. When the seafood has been added, add half of the parmesan cheese, ensure you reserve some to top on each serve; taste and add salt where required.

    Serving suggestion

    Sprinkle a generous amount of parmesan cheese on top to finish.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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