Seafood Paella

By sarah_carroll

Ingredients

• a head of garlic
• 1/2 cup extra virgin olive oil
• 1 1/2 finely diced brown onions
• 10 about 10 sprigs of thyme
• 1 1/2 red capsicums, diced
• 1 1/2 green capsicums, diced
• salt
• 5 peeled, diced medium tomatoes, seeds removed
• 400 g paella rice
• 1.3 litres fish stock mixed with 1 tbsp tomato paste
• 400 g cleaned calamari pieces
• 1/2 kg cubed firm fish, like blue eye
• 1 about 1 cup broad beans (or peas)
• 12 large green prawns
• 3 tbsp fish stock mixed with 1/2 tbsp toasted saffron
• 12 mussels
• 600 g clams
• 1/2 cup chopped parsley
• 12 about 12 lemon wedges

Details

Servings 4

Preparation

Step 1

Place the paella pan on low heat. Position the head of garlic in the centre of the pan and pour the oil over the garlic, spreading the oil a bit. Add the diced onions and stir briefly. Add the thyme and cook for the about 5 minutes.

Add the red and green capsicum and season with salt. Stir briefly and cook for 10 minutes.

Add the tomato and stir in, then cook for a few minutes more. Add the rice and stir for
2 minutes. Add the fish stock mixed with the tomato paste.

Add the calamari, the fish and the broad beans. Place the prawns neatly on top and add the saffron stock mixture. Top with the mussels and clams and simmer until the shells have opened, the seafood is cooked and the rice is tender.

It's a good idea to cover the paella with foil or a lid for the last 5 minutes of the cooking.

Add plenty of chopped parsley and cover with one or two tea towels. Turn off the heat and rest the rice for 5 to 10 minutes.

Serve with lemon wedges.

Bon appétit!