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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
- To make sofrito, place all sofrito ingredients in a food processor. Process until chunky.
- In a medium sized pan or paella pan on high heat, pour sofrito in and cook for a couple of minutes.
- Add chicken stock and bring to the boil. Add rice. Cook for 5 minutes.
- 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.
- 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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