Approx 45 mins cook time.
28cm paella pan
3tbl spoon of canola oil
100g sliced chorizo
1 brown medium onion, fine sliced
1 tea spoon of chilli paste
2 teaspoon of garlic paste
350g bomba rice
1g saffron strands
1 tsp ground turmeric
1.5 ltd of chicken or fish stock
200g barramundi, diced
50g of peas
50g of roast capsicum strips
150g of cooked chicken thigh, sliced.
Preheat your oven to 180c
Pre heat your stock to a very low simmer.
On a stove with a medium heat, Pour the canola oil into the pan, bring to a medium high temperature.
Scatter the chorizo, onions, garlic and chilli, rendering out the fat from the chorizo for 5 mins
Pour the rice into the pan, mixing throughly through oil, coating all the rice.
Seal the rice until just starting to turn clear around the ends of the grain.
Once sealed, slowly pour through stock, mixing well, lifting all off the bottom of the pan.
Add the sliced chicken.
Bring the stock and rice to a rapid boil, and turn to a low simmer., mixing occasionally, be careful no to scrape the bottom.
After approx 12 mins, when the rice is half cooked, evenly scatter the prawns and scallops though the pans, then placing the barramundi gently into the rice last.
After approx 5 mins, when the seafood is nearly cooked, top up the stock level in the rice if needed, then push 12 mussels, hinge end first, into the paelle around the edge of the pan.
Cover with foil, and put into a oven for 8-10 mins, to steam open the mussels and finish off the rice.
Pulls out the pan, careful not to burn your self on any escaping steam.
Pull off the foil, then spread the mix of capsicum and peas across the pale, putting back into the oven for 2 mins max, just to warm them through.
The rice should be soft, but still hold texture and shape.
Pull out the paelle from the oven, garnish with diced fresh tomato and olive oil, serve and enjoy.