The experts in Paella cookware are also the best source for paella recipes. This Spanish dish brings the family together every Sunday in Spain, and is referred to as Arroz or ‘rice’. Combining the intense flavours of aromatics and seafood with tasty stock fully absorbed into the rice, Paella is a popular dish around the world.
- 38cm Garcima Carbon Steel paella pan
- Utility knife and board
- Measuring spoons
- Wooden spoon or spatula for mixing
- 1 L fish stock
- 500g Spanish bomba rice or Arborio rice
- 1 brown onion
- 1 red capsicum
- 4 tomatoes (eg truss tomatoes)
- 6 Tbsp extra virgin olive oil
- 400g good quality marinara mix
- 200g clams
- 200g mussels
- 6 large cooked tiger prawns (shelled or peeled)
- 6 scampi (optional)
- ¼ tsp saffron threads
- ½ c frozen peas
- 1 tsp hot paprika
- 1 tsp salt, extra for seasoning
- Lemon wedges for serving
- Finely chop onion and garlic and place in paella pan. Add olive oil and simmer over low heat.
- Chop capsicum and tomatoes into roughly 1cm cubes and add to the onion and garlic for 10 mins, stirring constantly.
- Add rice, salt, paprika and saffron threads and stir for another 5 mins.
- Add stock and cook on high heat. Gently stir until bubbles appear. Adjust to medium heat.
- Add marinara mix and peas, stir and let cook at medium heat for 25 – 30 mins, adding water if required, until rice starts to soften but is still al dente. (Slightly firm).
- Finally, place remaining seafood in the paella pan and cook for another 10 mins or until mussels and clams open, prawns and scampi are cooked through and rice is to your liking.