This colourful and tasty paella is the perfect way to enjoy fresh New Zealand seafood this summer.
PRE TIME : 1 hour
SERVINGS 4-6 people
RECIPE INSTRUCTIONS
In a large pot, bring to the boil the stock and 1 cup of water. Add the saffron, paprika and turmeric. Cover and reduce to a simmer.
In a paella pan, add the oil and bring to a medium heat. Add the Hoki pieces and cook until just cooked. Remove and set aside. Add the onion and fry until soft. Add the garlic, chorizo, rice, tomatoes and capsicum and fry until the rice is just starting to brown. Add half of the stock and stir just to combine. Leave uncovered for 10 minutes without stirring until most of the stock is absorbed.
Scrub the shells if needed. Add the mussels and cockles in amongst the rice and add another 1/2 cup of the stock mixture. Continue to add the rest of the stock as the rice absorbs it. Gently stir the rice, taking care not to move the shellfish too much. Add the wine and peas and cover for 5-10 minutes.
Serve with fresh parsley stirred through, lemon wedges and a grind of fresh black pepper.
Ingredients
Directions
In a large pot, bring to the boil the stock and 1 cup of water. Add the saffron, paprika and turmeric. Cover and reduce to a simmer.
In a paella pan, add the oil and bring to a medium heat. Add the Hoki pieces and cook until just cooked. Remove and set aside. Add the onion and fry until soft. Add the garlic, chorizo, rice, tomatoes and capsicum and fry until the rice is just starting to brown. Add half of the stock and stir just to combine. Leave uncovered for 10 minutes without stirring until most of the stock is absorbed.
Scrub the shells if needed. Add the mussels and cockles in amongst the rice and add another 1/2 cup of the stock mixture. Continue to add the rest of the stock as the rice absorbs it. Gently stir the rice, taking care not to move the shellfish too much. Add the wine and peas and cover for 5-10 minutes.
Serve with fresh parsley stirred through, lemon wedges and a grind of fresh black pepper.
