I call this Seafood Paella ‘cheap cheap’ because it is! Seafood Marinara Mix is usually much cheaper than fish fillets and a half kilo usually only costs me $6 – $7.
This recipe feeds 3 adults (well 2 adults and 1 teenager who eats more than his father) and 2 primary aged children with leftovers for lunch the next day.
We made this on MoM Cook Club LIVE too! You can watch the video here (the Paella is after the Dark Chocolate Banana Bread):
Ingredients (serves 6)
- 2 cups Arborio Rice
- 1/2kg Seafood Marinara Mix
- 6 cups Chicken Stock (fresh, bought or made up from stock powder/cubes)
- 1 small Red Capsicum
- 1 bunch Broccolini (or 1 cup broccoli florets)
- 3 Lemons
- 2 Garlic Cloves
- 1/4 cup Fresh herbs (Parsley & Thyme)
- 1 tsp Paprika
- 1/2 tsp Saffron
- 1/4 cup Olive Oil
- Finely chop/mince garlic cloves and add olive oil, paprika and saffron. Roughly chop the capsicum into slivers/chunks, chop the broccolini into 2 - 3cm long pieces and roughly chop the fresh herbs.
- Using a high sided frypan (make sure you have a lid that fits the pan) heat to medium heat. Add the spice paste you have just made and allow to sizzle for 20 - 30 seconds.
- Add the arborio rice and stir well ensuring no sticking to the pan. Continue to do this until the rice grains are translucent.
- Add half the chicken stock, stir well and bring to the boil. Once the stock is bubbling away, place the lid onto the frypan, reduce heat to a high simmer and allow to cook for 5 - 8 minutes.
- After 5 - 8 minutes remove lid, stir and then add the remaining chicken stock. Leave the lid off now and continue to simmer. During this time a large amount of the stock will be absorbed by the rice.
- After another 5 minutes add the capsicum and the broccolini and stir. Then spread the seafood marinara mix across the top of the rice and spoon some of the remaining liquid over the seafood to encourage cooking through.
- At this stage, resist the urge to really stir it all up - if you do, the seafood breaks apart and it all looks too mushy! Don't worry if a little of the rice sticks to the bottom - this is what happens in an authentic paella.
- After approximately 5 minutes check the texture of the rice. You want it to be soft but still have a tiny little 'bite' in the centre of the grain. Again, if you cook too long, it goes to mush.
- To serve, squeeze a full lemon over the whole paella, sprinkle with the fresh herbs, sprinkle with a good crack of black pepper, a good shake of paprika and a little drizzle of olive oil if you like. Serve in the pan - looks much more effective if all the seafood is still beautifully placed around the pan.
- Some people like to also grate parmesan over their paella. Some also like to add chicken chunks or chorizo sausage. Your choice - just ensure if you are adding chorizo, you cook it right at the beginning of the process and the same goes for the chicken.