Reef & Beef Paella

METHOD

Sofrito

Step 1

Add oil and onions together in a medium-large frying pan and cook lightly on medium low heat. Cook for 5-10 minutes (avoid getting any colour)

Step 2

Add garlic and carrots then cook on low heat for an additional 5 minutes. Then add capsicum and cook for 10 more minutes. (season lightly every time you add new  vegetable) 

Step 3

Finish sofrito by adding smoked paprika and cook out for 5 minutes. Remove from heat and place on the side.

Starting the paella

Step 1

In a large flat frying pan (non stick) heat up 1 tablespoon oil  and sear off seasoned Beef Mince until a nice golden colour has formed. (remove any excess fat) 

Step 2

Next step you will add the sofrito and canned tomatoes and cook for 5-10 minutes on low. 

Step 3

Add the rice and cook until all the rice is coated in the beef and sofrito sauce. Then add the white wine and reduce.  (2-3 minutes)

Step 4

Evenly distribute/ flatten rice mixture and Add the stock and saffron mixture and reduce to low heat. Avoid stirring too much after this point as we want to create a “socarrat” (crispy bottom). 

Step 5

Once the liquid has started to reduce and rice is starting to look cooked (around 10 minutes)  spread the Ocean King Prawns and Clean Squid Tube rings evenly on top of rice and cover with lid for an additional 5 minutes.

Step 6

Finally all the liquid should be reduced and starting to get colour around the edges of the pan add frozen peas and cover for an additional 2 minutes. 

Garnishing the paella!

Step 1

Remove from heat and let rest for 5 minutes. Add lemon wedges, herbs, olive oil and optional green olives, cherry tomato and freshly  cracked pepper. 

When serving make sure you scrape up the socarrat off the bottom of the pan.

Tips

• Lightly season every step of the way to build depth of flavour
• Low heat will create the best socarrat
• Replace beef stock and protein with