Recipe
50 minshere
Recipe
Ingredients
- 50mls of extra virgin olive oil
- 200g chicken breast, diced
- 200g of chorizo, thickly sliced
- 1 onion, diced
- 3 cloves garlic
- 1 green capsicum, sliced
- 1 red capsicum, sliced
- 300g long grain rice
- 500g of fish stock
- 2 pinches saffron strands
- 200mls white wine
- 1 tspn Spanish smoked paprika
- 2 pinches of chilli flakes (optional)
- salt and freshly ground black pepper
- 200g of Ghost shark (pearl fillets), diced
- 12 Cockles
- 12 green Prawns, shelled and deveined (optional)
- flat leaf parsley to garnish
Seafood used
Cooking method
- Preheat the oven to 200°C.
- Place half the portion of oil into a shallow 3 litre wide pan with a lid, and heat. Place the chicken and chorizo into the pot and seal. Remove and set aside.
- Lower the heat, add remaining oil to the pot along with the onion, garlic, and capsicums and sweat for 3 minutes.
- Add rice, and move around the pan to coat in the oil and paprika and chilli flakes.
- Add stock in 5 minute intervals, alternatively adding the saffron, white wine, and salt and pepper until rice is cooked and all of the stock is absorbed.
- Place the chicken, chorizo, prawns, fish and cockles on top of the rice, place lid on the pan to cook for a further 3-4 minutes. This will just cook your seafood and give the paella a slightly crispy base.
- Add a little more seasoning if required.
- Serve up from the pan at the table. Garnish the paella with parsley or coriander. A glass of Rosé will complete this meal beautifully!
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009
