Seafood and Chorizo Paella

P15 minutes C30 minutes S8

Ingredients:

  • 80ml olive oil
  • 300g chorizo, sliced
  • 400g onion, diced
  • 1 bay leaf
  • 300g Garden Supreme IQF Diced Carrot
  • 25g tomato paste
  • 20g Riviana Minced Garlic
  • 6g (2 tsp) smoked paprika
  • 750g Riviana Arborio Rice
  • 1.75-2L chicken or fish stock, simmering
  • 10g oregano leaves
  • 750g mussels in shell, scrubbed
  • 750g whole green prawns
  • 350g squid tubes, thinly sliced
  • 200g Garden Supreme IQF Peas, blanched
  • lemon wedges, to garnish

Method:

  1. Heat oil in a large paella* or sauté pan. Sauté chorizo, remove with a slotted spoon and set aside. Add onion and bay leaf to the pan, season and sauté until softened. Add IQF Diced Carrot, tomato paste, Riviana Minced Garlic and smoked paprika and stir through before adding the Riviana Arborio Rice and stirring until rice is semi-translucent. Add the stock and oregano, season and then simmer for 20-25 minutes, without stirring, until the rice is almost cooked.
  2. Add the seafood, cooked chorizo and Garden Supreme IQF Peas and a little extra stock if required, cover and cook for a further 5-10 minutes or until the rice is cooked, prawns cooked through, and the mussels have opened. (Discard any that haven’t opened.)
  3. Serve with lemon wedges.

Products used

Carrots Diced

Garlic Minced

Rice Arborio

Peas

Tips and hints:* this quantity may be prepared in 4 x 26cm paella pans or 2 x 30cm pans. The amount of stock required may vary slightly. Once the stock has been absorbed the rice on the bottom of the pan begins to fry and form a crust known as socarrat. Stirring will prevent the soccarat from forming.