This seafood paella recipe is loaded with traditional Spanish flavours of chorizo and seafood, served in a deliciously spiced rice broth.
Originating in Valencia, Spain, this vibrant, versatile dish is always a crowd-pleaser. Think fluffy, fragrant rice teamed with a variety of seafood, chicken and chorizo, all simmered to perfection in a large pan! This traditional Spanish rice and seafood dish is packed full of flavour, and is beautiful enjoyed straight from the pan with a side of wine for a delicious weekend dinner.
1.Put saffron threads in a small bowl and cover with boiling water. Set to one side.
2.Heat oil in a large deep frying pan or paella pan over high heat, add chorizo and cook, stirring, for 2 minutes. Add the chillies, garlic, onion and paprika. Cook for 2-3 minutes, or until onion is soft. Add sherry, simmer for 1 minute.
3.Add capsicum and rice, stir for 3 minutes, then add half the stock and the saffron water. Cook over a medium heat for 10 minutes. Stir the rice a little, then add remaining stock. Cook, stirring, for 2 minutes.
4.Scatter seafood over the top and continue to cook until all the mussels have opened, then rest, covered, for 5 minutes.
5.Scatter fresh herbs over paella. Add lemon wedges to dish. Serve.
Not suitable to freeze or microwave. Fino sherry is available at good bottle shops.