- 1.25L fish or vegetable stock
- 1 pinch saffron
- 1 dried chorizo, thinly sliced
- 1 large brown onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 large tomato, finely chopped
- 1 small red capsicum, finely chopped
- 1 long red chili, thinly sliced, plus extra, to serve
- 2 tsp ground cumin
- 1ó tsp smoked paprika
- 1 tsp caraway seeds
- 2 cups calasparra or Arborio rice
- 2 (250g) small squid tubes, cleaned, sliced into
- 1cm rings
- 12 medium green king prawns, peeled, cleaned,
- tails intact
- 12 black mussels, scrubbed, de-bearded
- 300g firm white fish fillets (flat head or cod),
- cut into 3cm pieces
- Flat-leaf Parsley leaves & lemon zest, to serve
Gather all equipment and ingredients. Prepare food as per the ingredients list and read your tips and techniques below.
Combine the stock and saffron in a Breville Saucepan (3 qt). Place pan on the Control° Freak™. Select PAN CONTROL. Set pan temperature to 120°C. Select intensity FAST. Bring stock to the boil and remove from the Control° Freak™. Cover with foil and keep warm until required.
Place a Breville Sauté Pan (5 qt) on the Control° Freak™. Select PAN CONTROL. Set pan temperature to 160°C. Select intensity FAST. Preheat pan to set pan temperature. Add oil and make sure you coat the base of the pan.
Add chorizo, onion, garlic, tomato, capsicum, chilli and spices. Cook, stirring occasionally, for 3-4 minutes or until chorizo has browned slightly, onion has softened and spices are fragrant. TIP: The importance of a good Sofrito as the base of a Paella.
Evenly scatter rice over the Sofrito and the base of the pan and stir continuously for 1-2 minutes or until rice is coated with Sofrito. Reduce set pan temperature to 110°C. Select intensity SLOW.
Stir in three-quarters of the warmed stock; spread rice evenly over the base of the pan. Cook rice mixture for 10 minutes.
Evenly place the seafood in the rice and using tongs, push the seafood into the rice mixture.
Make sure all your seafood is partially submerged/buried in the rice. Increase set pan temperature to 160°C. Select intensity FAST.
Cook seafood Paella for a further 15-20 minutes or until seafood and rice are cooked; season to taste. If your mixture starts to dry out before your seafood and rice are cooked, gradually add remaining warmed stock until seafood and rice are cooked through. Alternatively, cover paella briefly with your lid and cook until seafood and rice are cooked to your liking.
Serve in the middle on your table scattered with extra chilli, flat-leaf parsley leaves and lemon zest. Season to taste. TIP: If your cooked mussels do not open at all, discard immediately. Generally, moisture from the mussels when cooking will also add liquid to your paella while cooking. Be sure to keep an eye on this because you may not need any of your reserved stock.
TIPS & TECHNIQUES
- Sofrito is a base used in Spanish, Portuguese, and Latin American cooking. It traditionally consists of garlic, onion, paprika, peppers and tomatoes cooked out in olive oil.
- Calasparra rice (also a Spanish Appellation) is a Spanish short grain rice that matures very slowly. It can absorb 30% more liquid the ordinary rice varieties, which in turn, allows you to achieve maximum flavor when using to cook your Spanish Paella. Substitute with Arborio rice.