Paella

I love the Spanish dish Paella. It ticks all my boxes in what a fantastic meal should be; easy to throw together, versatile, tasty and heart warming, and it is ideal for the cooler months. I also love the fact that you can add pretty much anything you want to the combination of white rice and vegetables. I often add chicken to the pot, and once saffron and olive oil are added, a delicious aroma instantly fills the kitchen.

It's quite rare that I cook a Paella, so when I went out for lunch recently at the Caves Beachside Hotel and spotted a lady cooking up a massive pot of the steamy meal, I couldn't resist the temptation to order the dish. And I couldn't have been more happier with my decision. It was served up with a generous amount of seafood; large juicy prawns, squid, mussels and pieces of fish. It was absolutely delicious, and would have been perfect with a glass of white wine.

I've found a paella recipe from taste.com.au (which is one of my all time favourite websites for new recipes and inspirations), and I know it won't disappoint.

Seafood Paela

Ingredients (Serves 4)

4 cups fish stock

1 teaspoon saffron threads

2 tablespoons olive oil

250g firm fish fillets (such as blue eye), cut into 2cm pieces

1 brown onion, finely chopped

2 garlic cloves, crushed

2 cups arborio rice

2 tomatoes, peeled, deseeded, diced

2 teaspoons smoked paprika

500g medium green king prawns, peeled, deveined

150g baby squid, cleaned, cut into 1cm-thick rings

12 mussels, scrubbed, debearded

2/3 cup frozen peas

1. Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.
2. Meanwhile, heat 1 tablespoon oil in a 24cm (base) non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
3. Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
4. Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.