Ingredients: 

(Serves 4)

  • Spanish Paella Rice (80g per person)
  • Fish Stock/Broth (Double the q of rice)
  • 1/2 pack peeled Hook’d black tiger prawns 
  • 2 fillets of Cod 
  • 10-15 Hook’d Jumbo New Zealand Greenlip Mussels
  • Sprinkle of Saffron
  • “Sofrito”:
  • 0.5 Red Pepper
  • 0.5 Green Pepper
  • 1 Onion
  • 4 Garlic cloves
  • 400g Tomato Frito/Passata  
  • Olive oil, Salt, Lemon, Paprika
  • Cumin, Paprika, Cayenne Pepper for the Prawns
  • Paella pan or flat wide pan

 

Method: 

  • Make the Sofrito by roughly chopping all the vegetables and placing them in a mini electric chopper 
  • Heat 2tbsp of olive oil in your paella pan
  • Add the Sofrito and a pinch of salt & paprika
  • Allow to cook for 10-15 minutes 
  • In the meantime, prepare the seafood: clean/chop the cod, add herbs to the prawns. If using other seafood, prepare it at this stage 
  • Add the tomato frito/passata to the pan & leave for 5 minutes
  • In the meantime, prepare your fish stock & measure out the rice 
  • Add the chopped cod to the pan, allow to cook for 3-4 minutes 
  • Add the paella rice 
  • Add the stock & saffron
  • Bring this to a boil for 10 minutes whilst mixing regularly to ensure it doesn’t get stuck to the pan 
  • Add the remaining seafood (mussels & prawns) 
  • Allow to cook for another 10-15 minutes 
  • Taste the rice and decide whether: to add more water if still a bit hard or if there is excess stock, bring to a boil and allow to cook further. 
  • Rest for 5 minutes, add salt to taste and decorate with the lovely shells & lemon.