Mixed Seafood Paella

This authentic Spanish dish is traditionally cooked with wood-burning fire, which makes it a great dish to bond over at outdoor parties!

SERVING

4 Pax

COOK TIME

75 Minutes

INGREDIENTS

6 cups	Seafood broth
1 tsp	Thread saffron
500-600g	Firm flesh fish cut in bite-sized pieces
1 dozen	Mussels
1 dozen	Small clams
12	Large prawns in shells
3 tbsp	Sea salt
2 tbsp	Parsley, minced
8	Cloves garlic, minced
1 tbsp	Fresh thyme
2-3 tsp	Sweet smoked paprika
8 tbsp	Olive oil
1 medium	Onion, chopped
6	Scallions, chopped
1	Red bell pepper, finely chopped

DIRECTIONS

1	Heat the broth in a large pot. Stir in saffron.
2	Pat fish and prawns with paper towels. Sprinkle salt and let it sit for 10 minutes.
3	In a mortar, mash parsley, garlic, thyme and some salt into a paste. Stir in paprika; add water to form a paste.
4	Heat 6 tablespoons of oil in 15-inch paella pan over medium high heat, before adding the fish. Cook for 1-2 minutes, but do not fully cook it. Remove it to a warm platter.
5	Add remaining 2 tablespoons oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are softened.
6	Raise the heat, add tomatoes and cook until sauce-like, for about 2-5 minutes.
7	Pour hot broth in and bring it to a boil, sprinkle the rice evenly across the pan.
8	Boil it for about 3-5 minutes, stirring rice and rotating pan.
9	Add reserved fish (not prawns).
10	Stir in parsley and taste for salt.
11	Lower the heat and let it simmer until rice is not soupy. Let it cook for another 10 minutes (add liquid if necessary).
12	Arrange prawns, clams, and mussels on the rice, placing edges of mussel and clamshells so it opens facing
13	Cook it uncovered for 20 minutes, until rice is almost done.
14	Remove pan from heat and cover with foil, letting it rest for another 10 minutes.
15	Serve with lemon wedges, and aioli (if available).

Enjoy this dish with a bottle of chilled white wine and a light leafy salad.