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Recipe : ***** Paella with shellfish and lemon aspen fruits

Paella with shellfish and lemon aspen fruits
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    20 min
  • Ready in
    35 min
  • Difficulty
    Easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Category:
Fish and Seafood
Tags:
paella, lemon

Recipe's Ingredients

Recipe for 4 people
  • 8×50g snapper fillets
  • 8 medium scallops
  • 8 king prawns
  • 2 squid tubes
  • 100g Bush Tomato Chutney*
  • 80g parmesan cheese
  • 2 shallots
  • 60g butter
  • 8 lemon aspen fruits
  • 300g of arborio or medium grain rice
  • 20g Red Desert Dust*
  • 1 litre fish stock
  • 50ml white wine
  • 15ml olive oil
  • 5g salt
  • (* Can be found at: www.dining-downunder.com/shop )

  • Recipe preparation steps

  • 1
    In a paella or wide saucepan heat a little butter and olive oil, shallots and Red Desert Dust on low heat; then add rice to the pan and sauté until translucent.
  • 2
    When the rice grains are translucent add in the white wine, bush tomato chutney then the stock; place on low heat and allow the rice to cook slowly.
  • 3
    While the rice is gently cooking away, begin to prepare the seafood; remove any bones from the snapper fillets, peel and de-vein the de-headed prawns and slice in half.
  • 4
    Cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; unless the scallops are still in the shell, they require little if any preparation.
  • 5
    Heat up a hot plate or BBQ for all the seafood; place on the snapper and prawns first, and then put on the scallops and squid as these take very little time to cook; by cooking the seafood this way, it gives the paella a smoky flavour which is usually imparted by the addition of Spanish chorizo sausage in more traditional paella.
  • 6
    Try and cook all the seafood about three quarters the way through, this will ensure that when they are placed in the paella they are not overcooked and tough; add the seafood to the rice, as well as lemon aspen fruits; check the done-ness of the rice and the consistency of the paella; a guide is to have risotto like consistency, yet enough liquid to form a sauce.
  • 7
    When the seafood has been added, add half of the parmesan cheese, ensure you reserve some to top on each serve; taste and add salt where required.
  • 8
    Styling: Serve in a deep or soup bowl, with a generous serve of parmesan cheese on top.
  • Ready !