Paella
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Paella
Recipe by Sarah Todd
Ingredients
3 tbsp butter
500 ml Squeaky Gate extra virgin olive oil
2 onions, finely diced
1 leek, sliced
½ head garlic, finely chopped
1 capsicum, finely diced
1 small stick chorizo (optional)
2 tbsp sweet paprika
2 tsp smoked paprika
5-6 overripe tomatoes, finely diced
1 bag of bomba rice
pinch saffron
1 bottle dry white wine
2 L mild fish stock
seafood
10 king prawns
500 g vongole mussels
3 blue swimmer crab quartered and claws cracked
500 g mussels
4 lemons, sliced into rounds
1 ½ cup broad beans, popped out of skin
1 jar artichokes, quartered
parsley and lemon wedges to serve
Method
Heat butter in your paella pan and cook until it becomes nutty and the milk solids begin to golden, add extra virgin olive oil, onions and leeks and cook until translucent. This is the base of your sofrito.
After 6-7 minutes, add garlic and capsicum and cook for a further 2 minutes until starting to darken. (If using chorizo, add now and allow to cook for 2 minutes).
Add both sweet and smokey paprika and cook for 30 seconds. Add tomatoes and allow to cook down for 15 minutes until a thick sauce. Sofrito is now complete.
Add your rice and stir to combine. Add a bottle of white wine and pinch of saffron.
Add lemon all around the edge, this will cook and get slightly crispy.
Once rice is close to cooked add crab and prawn first, then mussels and vongole. Cover with a lid to cook for 10 minutes.
Take off lid and sprinkle with broad beans, artichokes, parsley and cover with a tea towel to rest for 10 minutes then eat.
