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Ingredients (serves 2)

  • 2 Cups (500ml) chicken stock
  • 200g Bomba rice
  • 10 calamari rings
  • 4 x 20g pieces white fish
  • 4 large king prawns, de-veined peeled
  • 8 mussels no shell
  • 50g fresh peas
  • 1 lemon
  • salt & pepper
  • SOFRITO
  • 25ml olive oil
  • 2 large ripe oxheart tomatoes, roughly chopped
  • 3 cloves garlic, peeled
  • 4 large roasted red capiscums from jar (piquillo)
  • 1⁄2 bunch thyme, leaves only
  • 1/2 bunch parsley
  • 1 tsp saffron threads
  • 1 Tbsp smoked paprika

Method

  1. To make sofrito, place all sofrito ingredients in a food processor. Process until chunky.
  2. In a medium sized pan or paella pan on high heat, pour sofrito in and cook for a couple of minutes.
  3. Add chicken stock and bring to the boil. Add rice. Cook for 5 minutes.
  4. Add seafood. When liquid has reduced add peas, reduce to low heat and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on bottom of pan). Season. Garnish with lemon juice.
  5. To serve, spoon paella among serving plates, garnish with lemon. Serve immediately.

Notes... Tips: If you don’t have a food processor chop sofrito mix roughly and use stick blender. Recommended size for pan is at least 30cm.
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