This is no fancy dish; it’s simple, quick and able to be put together in 30 minutes so that you can fuel up and get back out into the water faster than ever. Many of the ingredients can be swapped for what may be left in the fridge. This is my favourite recipe and proved a great hit on Kite Mag’s recent Safari.
It also tastes great the next day.
Paella dishes are pretty common but if you don’t have one you can order one for under $20 online. You can also use a large wok, fry pan or pot.
Ingredients (serves 10)
10 cups fish stock, Pinch of saffron, Olive oil, 800g baby chicken drum sticks, two brown onions (finely chopped), 1 red capsicum, 2 garlic cloves (crushed), 5 cups arborio rice, 3 cans tomatoes (peeled, deseeded, diced), Paprika, 500g medium green king prawns (in shell and uncooked), 500g squid (cleaned, cut into 1cm-thick rings), 15 mussels(scrubbed, debearded), Four cups frozen peas.
Method
Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.
Meanwhile, heat 1 tablespoon oil in a 24cm (base) non-stick frying pan, paella dish or pot over medium-high heat. Add fish and chicken and cook for 1 minute each side or until light golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft.Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring for 10 minutes or until stock is absorbed.
Add prawns, squid, chicken and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.
