Poh’s Seafood Paella
Special Equipment - 30cm paella pan or stainless steel frypan (non-stick is not suitable)
2 cups SunRice White Medium Grain Rice
3 tbsp Olive oil
2 Bay leaves
10 sprigs Thyme
1/2 Medium carrot
1/2 Stick of celery
1 Medium brown onion, peeled
2-3 Cloves garlic, peeled, finely chopped
2 tsp Smoked paprika
250g Chicken thigh, diced
1 Red capsicum
100g Stringless beans
1/3 cup Frozen peas
750mls Chicken stock
15 Threads saffron, pounded roughly in mortar and pestle
100mls White wine
200mls Tinned crushed tomatoes or passata
100g Squid rings OR baby octopus12 Prawns
1 Lemon or limes cut into wedges
To make paella, begin by preparing the sofritto: combine the carrot, celery, onion and garlic in a food processor and chop finely.
Combine the olive oil, chorizo, bay leaves and thyme in the paella pan and bring to a medium heat. When the edges of the chorizo begin to turn golden and crispy, add the sofritto and cook until it is soft and fragrant. Add the paprika and chicken and stir until the chicken is cooked through. Add all the vegetables and stir until combined. Add all the liquids, stir, then season, but take into account the salt content that’s already in the seafood.
Pour the rice in and stir to distribute it evenly through the surface of the pan. After this, do not stir again! Allow the rice to bubble on a medium heat for about 5 minutes, then press each piece of seafood gently into the rice. Note: Special Equipment 30cm paella pan or stainless steel frypan (non-stick is not suitable).When the liquid has reduced by half, turn the heat to the lowest setting and cook until rice is tender (about 10 minutes) and the bottom has a crust (called the soccarat). To check, simply run a spatula across the bottom of the pan and if its seems stuck and crispy, you’re on the right track. A little bit of charring in spots is absolutely fine.
Serve immediately with wedges of lime or lemon, making sure you scrape up those delicious crispy bits of rice stuck to the bottom.