Broadbean and Seafood Paella
A traditional Spanish paella, making the most of the spring-time produce
1 hot chorizo sausage sliced on the diagonal
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 green capsicum, finely chopped
2 teaspoons rosemary, finely chopped
1 tin chopped tomatoes
1⁄2 cup dry white wine or dry Spanish sherry
400g bomba rice
1 litre fish stock
1 pinch saffron
500g firm white fish cut into pieces
1 cup of broad beans cooked and double podded
Parsley and lemon wedges for garnish
- In a paella pan (or wide sauté pan), heat oil. Add chorizo and sauté until caramelised, remove and set aside.
- Add onion to the pan, and sauté until it has become translucent. Then add garlic, capsicum and rosemary and sauté for a further 5 minutes.
- Add wine or sherry to deglaze pan and then add tomatoes and simmer for 10 minutes or until sofrito has thickened.
- In a separate saucepan add stock and saffron and bring to the boil.
- Add rice to the paella pan and coat in the sofrito for a few minutes and then add the stock and simmer for 10 minutes.
- Gently push mussels and fish into the rice and scatter broad beans and reserved chorizo.
- Simmer for a further 15-20 minutes. By this time the rice should be almost cooked and a crust (the socarrat) should be forming at the bottom of the pan.
- Turn off the heat and cover the paella pan with couple of damp tea towels and allow the paella to rest for 10 minutes.
- Serve with parsley and lemon wedges.