Poh's rice kitchen

Poh's Seafood Paella

I am using:

Prep time

10min

Cook time

30min

I couldn't think of a more tasty, convivial dish than a Spanish paella. Packed full of flavour and colour and brilliant for those times when you're needing to feed the masses!

Riviana Arborio Rice

Riviana Arborio Rice

- Arborio rice: short, round grain, pearly exterior - Retains more natural starch, absorbs liquid and flavor - Preferred rice for risottos in Italy - Suitable for Mediterranean dishes: paellas, stuffed vegetables - Do not rinse before cooking for optimal creaminess

View product

Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Arborio Rice

  • 3 tbsp Olive Oil

  • 2 Bay Leaves

  • 10 sprig Thyme

  • ¾ Medium Carrot

  • ¾ stick Celery

  • 1 Medium Brown Onion (peeled)

  • 2¼ clove Garlic (peeled, finely chopped)

  • 2 tsp Smoked Paprika

  • 1 Red Capsicum

  • 100 g Stringless Beans

  • cup Frozen Peas

  • 750 ml Chicken Stock

  • 15 Saffron Threads (pounded roughly in mortar and pestle)

  • 100 ml White Wine

  • 200 ml Tinned Crushed Tomatoes or Passata

  • 100 g Squid Rings or Baby Octopus

  • 12 Prawns

  • 1 Lemon or Limes (cut into wedges)

Arborio

Characteristics

Medium

Medium

Tender

Tender

Creamy

Creamy

Photo of Poh's Seafood Paella

Method

  • To make paella, begin by preparing the sofritto: combine the carrot, celery, onion and garlic in a food processor and chop finely.

  • Combine the olive oil, bay leaves and thyme in the paella pan and bring to a medium heat. When the edges of the olive oil becomes fragrant, add the sofritto and cook until it is soft and fragrant. Add the paprika and all the vegetables and stir until combined. Add all the liquids, stir, then season, but take into account the salt content that’s already in the seafood.

  • Pour the rice in and stir to distribute it evenly through the surface of the pan. After this, do not stir again! Allow the rice to bubble on a medium heat for about 5 minutes, then press each piece of seafood gently into the rice. Note: Special Equipment 30cm paella pan or stainless steel frypan (non-stick is not suitable).

  • When the liquid has reduced by half, turn the heat to the lowest setting and cook until rice is tender (about 10 minutes) and the bottom has a crust (called the soccarat). To check, simply run a spatula across the bottom of the pan and if its seems stuck and crispy, you’re on the right track. A little bit of charring in spots is absolutely fine.

  • Serve immediately with wedges of lime or lemon, making sure you scrape up those delicious crispy bits of rice stuck to the bottom.

  • Note: If you prefer, replace the seafood with chicken and chorizo, but cook these at the beginning with the sofritto.

More recipes like this one