Navigation Menu

Riki Kaspi’s Spanish Seafood Paella

Story: Riki Kaspi’s Food Journey- Spain - Seafood Paella
Episode: 5
Presenter: Riki Kaspi
Air Date: 1st November 2020

2 cups fish stock
2 cups chicken stock
1tsp saffron threads, soaked in hot water for 1 hr
2tbsp oil
3 brown onions, finely chopped
6 garlic cloves, crushed
300g medium rice
1tbsp salt
3 tomatoes, diced
2 red capsicums
2tsp smoked paprika
500g firm fish fillets, cut into 2cm pieces
10 scallops
500g large green king prawns, peeled & deveined (leave tail on)
5 squid tubes, cleaned & cut into 1cm thick rings
15 mussels, scrubbed & debearded
2/3 cup frozen peas
2 lemons, cut into wedges

Combine stock and saffron in a medium saucepan over medium heat. Bring to the boil then cover and reduce heat to medium-low. Keep at a simmer. Meanwhile, heat oil in a paella pan over medium-high heat. Cook onion and garlic for 5 minutes or until soft. Add tomatoes and paprika. Cook until soft. Add rice and fry for 3 minutes. Stir to combine. Arrange fish, squid, mussels and prawns on top of rice and press them in. Add half the stock mixture to pan and bring to the boil over high heat. Shake pan to spread mixture (do not stir). Reduce heat to medium and cook, uncovered without stirring, for 10 minutes or until stock is absorbed. Add ½ cup of stock mixture and cook until all the liquid is absorbed. Repeat with the remaining stock mixture, ½ cup at a time. This will take 15-20 minutes. Add peas and lemon wedges with the last ½ cup stock. Remove from heat and stand, covered with a tea towel, for 5 minutes. Season with pepper and serve.