- 1/4 teaspoon saffron threads
- 1/4 cup (60ml) boiling water
- 1/3 cup (80ml) extra virgin olive oil
- 2 (300g) spicy chorizo sausages, sliced
- 3 green chillies, seeded, chopped
- 3 clove garlic, chopped
- 2 medium (340g) red onions, chopped
- 1 teaspoon smoked paprika
- 1/2 cup (125ml) fino sherry
- 1/2 cup (250g) chopped roasted red capsicum
- 400 gram calasparra or arborio rice
- 1.5 litre (6 cups) salt-reduced chicken stock
- 1 kilogram mussels, cleaned
- 12 green king prawns, peeled, de-veined
- 1 cup loosely packed coriander sprigs
- 1/4 cup loosely packed mint leaves
- lemon wedges, to serve
- 1Put saffron threads in a small bowl and cover with boiling water. Set to one side.
- 2Heat 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.
- 3Add 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.
- 4Scatter seafood over the top and continue to cook until all the mussels have opened, then rest, covered, for 5 minutes.
- 5Scatter fresh herbs over paella. Add lemon wedges to dish. Serve.
Not suitable to freeze or microwave. Fino sherry is available at good bottle shops.
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