Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 8 to 10 people
Estimated cost per serve is 9.53 dollar
Difficulty level: 3 out of 4
17 Ingredients
- 2tablespoons table salt
- 500grams large green banana prawns, shell on
- 2tablespoons olive oil
- 1 red capsicum, diced
- 1 medium brown onion, diced
- 2 gloves of garlic, minced
- 2teaspoons dried parsley
- 500grams pork medallion steaks, cut into 2cm pieces
- 500grams marco chicken lovely legs free range
- 2 cups short grain rice
- 1 pinch saffron threads
- 400grams can diced tomatoes
- 200grams calamari rings
- 12 mussels, debearded
- 1 fresh blue swimmer crab, cut into quarters cleaned
- 1/4 bunch parsley, chopped
- 2 lemons
Description
An authentic beautiful traditional paella for Christmas.
Method
Step 1 of 6
Combine 2L of water and 2 tbs of salt in a large saucepan over high heat and bring to the boil. Add prawns and boil for 3-4 minutes or until they turn bright red.
Step 2 of 6
Remove prawns with a slotted spoon and transfer to a bowl. Using a large spoon, skim water of impurities and discard. Reserve cooking water for later.
Step 3 of 6
Heat 2 tbs of extra virgin olive oil In a paella pan over medium heat. Cook off capsicum and onion for 5 minutes. Add garlic and parsley and cook for a further 2 minutes. Add pork and chicken and cook for 5 minutes, stirring. Add rice and stir to combine.
Step 4 of 6
Meanwhile, combine 700ml of reserved water and saffron. Add diced tomatoes and saffron water, making sure the rice is completely covered with water (add more water if necessary).
Step 5 of 6
Top paella with cooked prawns, calamari, mussels and crab, pushing down gently to ensure the crabs are fully submerged in the cooking liquid. Bring to a simmer, reduce heat to low and simmer for 35-40 minutes or until most of the liquid has absorbed and rice is cooked. Remove from heat, cover with foil and rest for 10 minutes. Season.
Step 6 of 6
Drizzle paella with the juice of one lemon, sprinkle with parsley and serve with remaining lemon wedges.
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