300gSkinless firm white fish fillets, cut into 4cm pieces
1Chorizo, thinly sliced diagonally
1Red onion, thinly sliced
4Garlic cloves, finely chopped
2tspPaprika
1Long fresh red chilli, thinly sliced
1Small red capsicum, thinly sliced
1Small yellow capsicum, thinly sliced
330g(1 1/2 cups) Sunrice arborio rice
125ml(1/2 cup) white wine
8Large green prawns, unpeeled
200gSquid tubes, thinly sliced into rings
80g(1/2 cup) frozen baby peas
Chopped fresh continental parsley, to serve
1
Step 1.
Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.
2
Step 2.
Heat the oil in a 34cm (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.
3
Step 3.
Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.
4
Step 4.
Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.
5
Step 5.
Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.
6
Step 6.
Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.
Enjoy!
With thanks to: www.taste.com.au
Ingredients
Ingredients
1l(4 cups) fish stock
½tspSaffron threads
1tbspOlive oil
300gSkinless firm white fish fillets, cut into 4cm pieces
1Chorizo, thinly sliced diagonally
1Red onion, thinly sliced
4Garlic cloves, finely chopped
2tspPaprika
1Long fresh red chilli, thinly sliced
1Small red capsicum, thinly sliced
1Small yellow capsicum, thinly sliced
330g(1 1/2 cups) Sunrice arborio rice
125ml(1/2 cup) white wine
8Large green prawns, unpeeled
200gSquid tubes, thinly sliced into rings
80g(1/2 cup) frozen baby peas
Chopped fresh continental parsley, to serve
Directions
1
Step 1.
Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.
2
Step 2.
Heat the oil in a 34cm (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.
3
Step 3.
Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.
4
Step 4.
Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.
5
Step 5.
Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.
6
Step 6.
Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.
