Episode: Delish Food Bowl Special
Title: Seafood Paella
Broadcast: December 2nd 2017
Presenter: Russell Blaikie
We are blessed with the seafood that lives off our shores so what better way to showcase it than with a seafood paella for the hungry crowd at Dirk Hartog Island?
Ingredients for 10-12 serves:
- 2 litres hot shellfish or chicken stock
- 1/4 cup extra virgin olive oil
- 1 Good sized salad onion (the fresh bulbous variety) chopped into 1cm chunks (include the green bits!)
- 4 cloves garlic chopped finely
- 1 Red chilli, de-seeded and chopped finely
- 400 grams Boneless, skinless free range chicken thighs, cut into 2cm chunks
- A 15 cm piece chorizo sausage cut into 5ml slices
- 1 Smallish red capsicum chopped into 1cm by 2 cm chunks
- 1 Smallish yellow capsicum chopped into 1cm by 2 cm chunks
- 1 local eggplant, cut into cubes
- 1 teaspoon best quality Spanish saffron; lightly roasted
- 1 Cup crushed tomatoes
- 1 Teaspoon Sweet Smoked Spanish paprika (I dehydrated some local Carnarvon Pimento for my paella)
- 1 bag (1kg) Arroz Calasspara (Spanish rice for Paella)
- 1 cup cooked chick peas
- 2 teaspoons sea salt a few twists of freshly ground black pepper
- A cup of fresh local beans
- 500 grams fresh local fish cut into cubes
- 8 pieces fresh whiting fillets
- 150 grams grams fresh squid tubes, cut into thick strips
- 3 raw crabs, cleaned and portioned
- 1\4 cup chopped flat-leaf parsley
- A fresh lemon, cut into wedges
- Sea Salt, Freshly ground black pepper
- You will need a 40 to 45cm wide paella pan
- Cook onions, and chilli in olive oil over moderate heat in Paella pan until onion is translucent.
- Add capsicum, garlic and eggplant cook a further 2 minutes, stirring all the time with a wooden spoon.
- Add chicken and chorizo, cook about 5 mins
- Add saffron (that’s been soaked in wine or water) and paprika. Add Tomato.
- Add rice and chick peas, cook a further 5 minutes so that the rice becomes slightly transparent.
- Add all stock and crab pieces, stir to ensure rice is evenly distributed, stop stirring paella, and reduce heat to medium.
- Add beans after 10 minutes cooking time
- After a total of 20 minutes of cooking check rice for degree of cooking, the grain will be firm but not gritty or tough when you bite on it.
- Place the seafood on top, lightly pressing each piece into the paella so that the heat of the rice will cook the seafood.
- If you have a lid or tray large enough, place over paella pan to finish cooking seafood, or place in a hot oven for two minutes.
- Moderate heat so that stock is completely soaked up and a ’crust’ is formed on the bottom. Serve sprinkled with some flat leaf parsley with fresh lemon wedge to squeeze over.
This episode of Delish was presented to you by The Gascoyne Food Council