- Splash of olive oil
- 1 onion, finely chopped
- 1 coil (about 225g) chorizo sausage, diced
- 2 red peppers, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon (15 ml) smoked papikra
- 1½ cups (375ml) risotto (arborio) rice
- 3 tomatoes, diced
- ¾ cup (180ml) white wine
- Salt and pepper
- 3 cups (750ml) fish stock
- 16 prawns
- 500g mussels
- 2 lemons, quartered
- handful of fresh coriander, chopped
- Add oil to the dish and fry onion, red pepper and chorizo until soft and fragrant.
- Add garlic and paprika and fry for another minute.
- Add the rice and cook for a few minutes so that it absorbs all of the chorizo oil.
- Tip in the diced tomato and wine and cook until the liquid has reduced. Season well and pour in the fish stock. Cover with the dome and cook for 15 minutes or until the rice is almost tender. (Don’t worry if it begins to catch – just make sure it doesn’t burn.)
- Tuck in the prawns and mussels, cover with the dome and cook for another 5 minutes.
- Squeeze the lemons over the paella, scatter with coriander and serve.
Cooks Note: In Spain they use bomba rice for paella – arborio rice is the closest in texture, but you can use any long grain parboiled rice. Avoid basmati and jasmine rice, though, as it over-cooks too easily.