Paella

INGREDIENTS

1 - 2 tbsp olive oil

1 chorizo sausage chopped

Squid rings (10-12)

1 onion , chopped

3 garlic cloves , minced

1 red capsicum, diced

2 cups paella or medium grain rice 

2  ripe tomatoes, diced 

4 cups chicken stock 

A few saffron threads 

12- 16 large uncooked prawns, tail on

12-16 lmussels , cleaned 

10 - 12 scallops (roe off)

1 lemon, cut into wedges, for garnish

METHOD

Heat oil in a large frypan overedium heat. Fry chorizo until browned Remove and set aside.

In the same oil, fry the squid for about 1 min 45 seconds, then remove and set aside.

Add a bit more oil if needed, and fry the onion for 2 - 3 mins then add the capsicum and garlic and cook for 1 more min.

Add the rice to the pan and stir until all the grains are coated in oil.

Add in most of the chorizo (reserve a few bits for garnish), stock, tomatoes and saffron. Stir to combine.

Reduce heat to a simmer and cook for 10 mins. Do not stir! At this stage, a bit of rice should be showing at the surface but there should still be plenty of liquid left.

Add the prawns, scallops and mussels and push into the rice so they are partly submerged.

Continue to simmer for 8-10 mins. Add a little boiling water at a time if needed to cook the rice perfectly.  It should be firm but cooked.

Add the squid and reserved chorizo, remove the pan from the heat and cover with a lid then rest for 5 minutes for the rice to absorb any remainig liquid. 

Serve with wedges of lemon. 

Serves 5 to 6

Fish and Rice Bake (Doria)

INGREDIENTS

• 4 pieces of firm white fish e.g. baramundi
  
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 red pepper
• Small handful of pitted olives/1 red chilli, chopped (either/or)
• 1 cup tomato passata
•  olive oil for frying
• 1/2 glass red wine
• 1 tbsp soy sauce
• 1 tsp paprika
  
• Salt and pepper to taste
• 2 to 3 cups of leftover cooked rice
• 150g Parmesan cheese

INSTRUCTIONS

• Preheat the oven to 180C fan assisted.
• Heat  olive oil in a saucepan and gently fry the fish until cooked through. Remove from the pan into a large oven proof dish, cut into bite size pieces, remove any skin and arrange the pieces evenly around the dish. Dust with parmesan
• Add a little more olive oil to the pan and fry the onions until soft, then add in the garlic, capsicum and olives/chilli and fry for about 2 mins.
• To the pan add the passata, wine and soy sauce and season to taste. Add the paprika.add a little water if the sauce is thick.cool for 2 to 3 minutes. Pour the sauce over the fish and dust again with parmesan.
• Cover the sauce with half the rice and then dust with parmesan again. Cover again with the rest of the rice and sprinkle the remaining parmesan over the top.
• Bake in the centre of the oven for 20 to 30 mins - until the top is browned and the rice on the top is a little crispy. 
• Serves 4 or 5