Paella

Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus. 

Ingredients

1 jar Pukara Estate Traditional Seafood Paella Sauce

1 brown onion, finely diced

2 cloves garlic, finely diced

2 cups rice (paella or short-grain preferred)

½ capsicum, diced

2 chorizo sausages, sliced into rounds

1 cup chicken stock

2 tbsp parsley, finely chopped (plus extra for garnish)

200g scallops

300g raw mussels

200g prawns

Method

Step 1
In a large sauté pan, cook the garlic and onion over medium heat until translucent. Add the capsicum, chorizo, and rice, stirring well. Allow the rice to toast lightly until it starts to brown.

Step 2
Pour in the chicken stock, paella sauce, and parsley. Stir everything together, then leave it to cook on medium heat for about 15 minutes without stirring. This allows the flavours to develop and the rice to absorb the liquid.

Step 3
After 15 minutes, gently place the scallops, mussels, and prawns on top of the rice. Cover and cook for an additional 15 minutes, or until the seafood is fully cooked and the mussels have opened.

Step 4
Once cooked, garnish with extra parsley. Serve the paella directly from the pan, allowing everyone to help themselves.