Paella de Marisco

METHOD

Step 1

Heat the oil in a large deep frying pan. Add the onion, garlic, and capsicum to the pan and cook over medium heat for 2 minutes.

Step 2

Add the paprika, garlic powder and salt and stir-fry for 1–2 minutes.

Step 3

Add the canned tomato and cook for 5 minutes. Stir in the rice until it is well-coated.

Step 4

Add all the fish stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. Occasionally fluff up the rice with a fork.

Step 5

While the rice is cooking. Bring a pot of water to boil, place little neck clams and cook for 2–3 minutes until clams open up. In a separate pan, cook the chorizo until brown and fragrant. Set aside once cooked and slice. Add the prawns and the fish and cook for 3 minutes.

Step 6

Once ready, top the paella with chorizo, prawns and fish.

Step 7

Serve with parsley and lemon wedges. Enjoy!