Recipe and styling by Robyn Timson Moss
Photograph by Dylan Swart
Seafood paella with saffron rice
- 1 tbsp olive oil + extra, to fry
- 200g chorizo, sliced
- 400g sustainable (jig-caught) baby calamari, washed, dried and seasoned with salt and freshly ground black pepper
- 800g SPAR Argentinian King Prawns, deveined
- 18 black mussels
- 2 small red onions, peeled and finely chopped
- 3 garlic cloves, peeled and finely sliced
- 2 tsp fresh thyme leaves + extra sprigs, to garnish
- 2 tsp fresh oregano leaves + extra sprigs, to garnish
- 350g white rice
- 125ml (½ cup) white wine
- 150g tomatoes, peeled and diced
- large pinch saffron
- 1L (4 cups) fish/chicken stock
- 1 x 200g packet pitted green olives, drained
- 2 oranges, peeled and sliced
- 2 red peppers, charred over direct heat, peeled, skinned and sliced
- juice of 1 lemon + extra lemon wedges, to serve
- 2 tsp fresh flat-leaf parsley leaves
- salt and freshly ground black pepper, to taste
Heat the 1 tbsp olive oil in a large, deep non-stick frying/paella pan (with a lid for later use) placed over high heat. Add the chorizo and fry until browned and the pieces of sausage start to release their oil. Using a slotted spoon, remove the chorizo from the pan and place on paper towel to absorb any excess oil. Set aside until needed.
Using the same non-stick pan placed over medium heat, pour in a glug of olive oil. Add the calamari, in batches, if necessary, and fry until cooked and golden brown. Using a slotted spoon, remove the calamari from the pan and place on paper towel to absorb any excess oil. Repeat with the prawns and mussels until all the seafood has been cooked. Make sure to discard any mussels that have not opened.
Using the same pan placed over low heat, pour in another glug of olive oil and add the red onion, garlic, thyme and oregano. Fry until the onions are soft and translucent, 15 – 20 minutes. Add the rice and fry until lightly toasted and flavoured by the oil in the pan, 5 – 10 minutes. Add the white wine and simmer over low heat, uncovered, until reduced by ½, then add the peeled and diced tomatoes, large pinch of saffron and fish/chicken stock. Simmer over low heat, covered, until the rice is cooked, about 30 minutes. You may need to turn your pan throughout this time to ensure even cooking, depending on the heat distribution. Check throughout that the rice is not catching anywhere – if it is, quickly scrape that area with a wooden spoon or stainless steel lifter to free the rice. The end result should be cooked but firm rice with a light crust formed at the bottom of the pan.
To serve, top the rice with the chorizo, cooked seafood, green olives, orange and red pepper slices. Drizzle with the lemon juice and garnish with the flat-leaf parsley, extra thyme and oregano. Season to taste and enjoy with the lemon wedges alongside, for squeezing.