Ingredients
- prawns / shrimp peeledÂ
- calamari
- half-shell mussels
- 1 onion finely chopped
- 4 garlic cloves crushed
- 400 g chopped tomatoes
- 1 tsp smoked paprika
- 2 cups short-grain rice
- 4 cups chicken / fish stock
- 2 tsp salt
- 1 tsp pepper
- lemon wedges for serving
- chopped parsley
Method
- Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
- Place a large, deep pan over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little colour develops but the seafood isn’t cooked fully yet.
- Remove the seafood from the pan and set aside.
- In the same pan, add olive oil and cook the onion and garlic until soft
- Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
- Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
- Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
- Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
- Season to taste and serve with lemon wedges and chopped parsley.
