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RECIPES
SEAFOOD PAELLA
Serves 6-8
INGREDIENTS
4 small raw blue swimmer crabs
12 large green prawns, left whole
12 small black mussels, cleaned and de-beared
1 litre fish stock
1 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon smoked paprika
400g can diced tomatoes
2 cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
1 small roasted red capsicum, sliced
1 lemon, cut into wedges
METHOD
1. Remove flap from the undersides of
crabs then flip crab over. Place your
thumb under the shell between the
two back legs and slowly pull the shell
away from the body. Discard. Remove
the feather like gills and front feelers
and discard. Carefully rinse the crab
if needed – do not put under running
water. Using a sharp knife cut the body
in half. Then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and
keep warm.
3. Heat half the oil in frypan on setting 12.
Cook whole prawns until just cooked
through; remove and set aside. Add
crabs and cook 5 minutes, or until just
changing colour. Remove and set aside
with prawns.
4. Add remaining oil and cook onions and
garlic until softened; add paprika and
cook for a further 30 seconds.
5. Stir in tomatoes and cook for
2-3 minutes. Add rice and stir until well
coated. Pour in ¾ of the stock and stir
to combine. Reduce heat to setting 6-8
and cook, covered, for 10 minutes. After
10 minutes check rice, add a little more
stock if the rice looks too dry.
6. Arrange raw seafood, peas, roasted
capsicum, over rice and cook, covered
for a further 5 minutes or until the
seafood is cooked and the rice is tender.
Scatter over lemon wedges.
7. Turn heat off and keep covered for
5 minutes before serving.