Seafood Paella
Serves 4
Ingredients
2 packets frozen KONO™ Heat’n’Eat Garlic Mussels or 1.5 kg fresh live mussels in shell, cleaned
1 ¼cup of Marlborough sauvignon blanc
1 litre chicken stock
1 large onion, finely diced
2 garlic cloves, crushed
400g arborio rice
1 red pepper, de-seeded and sliced
1 cup baby garden peas
2 calamari tubes, sliced into rings
150g firm white fish fillet, cut into chunks
150g salmon fillet, cut into chunks
150g tiger prawns
5g saffron in ¼ cup hot water
1 lemon, juiced
1 tbsp olive oil for sautéing
1 handful parsley, finely chopped
15mls black truffle oil (optional)
Cracked pepper and salt to season
Method
Soak saffron in hot water.
If using fresh whole-shell mussels, heat a large saucepan with ¼ cup of wine. Add cleaned mussels and steam until shells open (5-7 minutes). Discard any mussels that do not open. Leave mussels to cool slightly and remove from shells.
In a large saucepan, heat 1 tablespoon of oil, lightly fry onion, garlic and arborio rice for 5 minutes.
Add the rest of the wine and saffron, then gently add the chicken stock. Simmer for 10 minutes. If needed add more stock.
In another saucepan, sautee fish, tiger prawns, calamari and pepper in the rest of the oil. Add everything, including juices, to the arborio rice. Add the rest of the stock and peas to the rice.
Remove KONO™ Halfshell Mussels from the freezer, and add these in their shell, frozen, to the pot.
Cover and simmer for 15 minutes until arborio rice becomes tender and mussels are properly cooked.
Season well with salt, pepper and lemon juice. Drizzle with truffle oil to serve (optional).
Chef’s note
This meal will go far as it is surprisingly filling. Otherwise it is excellent when served with a mixed green leaf salad, drizzled with a light vinaigrette.