Ingredients
- 12 mussels, scrubbed, beards removed
- ½ cup (125 ml/4 fl oz) white wine
- 1 small red onion, chopped
- ⅓ cup (80 ml/2¾ fl oz) olive oil
- 1 small chicken breast fillet, cut into cubes
- 280 g (9 oz) raw prawns, peeled and deveined
- 90 g (3 oz) calamari, cut into rings
- 90 g (3 oz) white boneless fish, cut into pieces
- ½ small red onion, extra, finely chopped
- 1 rasher bacon, finely chopped
- 4 cloves garlic, crushed
- 1 small red capsicum, finely chopped
- 1 tomato, peeled, seeded and chopped
- ½ cup (80 g/2⅔ oz) fresh or frozen peas
- 90 g (3 oz) chorizo or pepperoni, sliced
- pinch cayenne pepper
- 1 cup (200 g/6½ oz) long-grain rice
- ¼ teaspoon powdered saffron
- 2 cups (500 ml/16 fl oz) hot chicken stock
- 2 tablespoons finely chopped fresh parsley
Method
1. Soak the cleaned mussels for 2 hours in cold water. Discard any that are open. Heat the wine and onion in a large pan. Add the mussels, cover and shake the pan for 3–5 minutes over high heat. After 3 minutes start removing the opened mussels and set aside; after 5 minutes discard any unopened mussels. Reserve the wine and onion mixture.
2. In a large frying pan heat half the oil. Dry the chicken with paper towels, then cook for 5 minutes, or until golden brown. Remove and set aside. Add the prawns, calamari and fish to the pan and cook for 1 minute. Remove and set aside.
3. Heat the remaining oil in the pan; add the extra onion, bacon, garlic and capsicum. Cook for 5 minutes, or until the onion is soft. Add the tomato, peas, chorizo or pepperoni, cayenne pepper and salt and pepper to taste. Add the reserved wine and onion mixture and stir to combine. Add the rice and mix well.
4. Blend the saffron with ½ cup (125 ml/4 fl oz) stock; add to the rice mixture with the remaining stock and mix well. Bring slowly to the boil and then reduce the heat to low and simmer, uncovered, 15 minutes without stirring.
5. Place the chicken, prawns, calamari and fish on top of the rice. Using a wooden spoon, gently push the pieces into the rice, then cover and continue to cook over low heat for 10–15 minutes, or until the rice is tender and the seafood cooked. If the rice is not quite cooked, add a little extra stock and cook for a few minutes more. Serve Paella in bowls, topped with mussels and sprinkled with parsley.
