Zoe's Seafood paella

    Zoe's Seafood paella

    15saves
    1hour


    2 people made this

    An ideal dish for entertaining, this colourful and exotic dish is made with a mixture of white fish and seafood, plus red capsicum, asparagus, tomatoes and artichokes. Serve with a green salad.

    Ingredients
    Serves: 4 

    • 1 litre diluted salt-reduced or homemade fish or chicken stock
    • 2 cups (500 ml) water
    • 1 small onion, halved
    • large pinch of saffron threads
    • ¼ cup (60 ml) olive oil
    • 2 large garlic cloves, crushed
    • 1 red capsicum, deseeded and chopped
    • 2¼ cups (450 g) paella or risotto rice
    • 150 ml dry white wine
    • 350 g firm white fish, skinned and cut into chunks
    • 250 g peeled raw prawns, thawed if frozen
    • 125 g squid, cleaned and sliced
    • 150 g asparagus, trimmed and sliced
    • 2 large tomatoes, peeled, deseeded and chopped
    • 12 pitted olives, sliced
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon lemon juice
    • 400 g can artichoke hearts, drained, rinsed and halved
    • 8 small lemon wedges
    • 2 tablespoons chopped fresh parsley, extra

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Pour the stock and water into a very large saucepan with the onion and saffron. Bring to the boil, then cover and reduce the heat. Simmer gently for 10 minutes, then strain into a large jug.
    2. Heat the oil in the saucepan or a paella pan and add the garlic and red capsicum. Cook gently for 2–3 minutes, then add the rice. Cook for 5 minutes, stirring often, until the rice looks transparent.
    3. Add the wine, stir, then allow it to bubble up and evaporate. Ladle about one-third of the reserved stock into the rice. When it has all been absorbed, add a further third, then cook gently until it has been absorbed.
    4. Add the remaining ingredients (except the lemon wedges and extra chopped parsley) to the pan, along with the rest of the stock. Cook gently, stirring occasionally, for about 10 minutes until all the seafood is cooked and the rice and vegetables are tender, adding extra stock or hot water, if needed.
    5. Season to taste and tip into a serving dish if not cooked in a paella pan. Garnish with lemon wedges and extra chopped parsley.

    EACH SERVING

    2½ portions vegetables

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    Reviews (2)

    hilary
    by
    1

    Something else. I left out the wine - 04 Sep 2008

    by
    0

    good but not a lot of taste 9 yo says nice flavor, adult says bland reasonably easy to prepare - 28 Sep 2010

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