Mixed Seafood Paelia

This authentic Spanish dish is traditionally cooked with wood-burning fire, which makes it a great dish to bond over at outdoor parties!

This authentic Spanish dish is traditionally cooked with wood-burning fire, which makes it a great dish to bond over at outdoor parties!

Serves 4

Total Time 75 mins

Ingredients

Seafood broth	6 cups
Thread saffron	1 tsp
Firm flesh fish cut in bite-sized pieces	500-600g
Mussels	1 dozen
Small clams	1 dozen
Large prawns in shells	12
Sea salt	3 tbsp
Parsley, minced	2 tbsp
Cloves garlic, minced	8
Fresh thyme	1 tbsp
Sweet smoked paprika	2-3 tsp
Olive oil	8 tbsp
Onion, chopped	1 medium
Scallions, chopped	6
Red bell pepper, finely chopped	1

Cooking Method

Step 01	Heat the broth in a large pot. Stir in saffron.
Step 02	Pat fish and prawns with paper towels. Sprinkle salt and let it sit for 10 minutes.
Step 03	In a mortar, mash parsley, garlic, thyme and some salt into a paste. Stir in paprika; add water to form a paste.
Step 04	Heat 6 tablespoons of oil in 15-inch paella pan over medium high heat, before adding the fish. Cook for 1-2 minutes, but do not fully cook it. Remove it to a warm platter.
Step 05	Add remaining 2 tablespoons oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are softened.
Step 06	Raise the heat, add tomatoes and cook until sauce-like, for about 2-5 minutes.
Step 07	Pour hot broth in and bring it to a boil, sprinkle the rice evenly across the pan.
Step 08	Boil it for about 3-5 minutes, stirring rice and rotating pan.
Step 09	Add reserved fish (not prawns).
Step 10	Stir in parsley and taste for salt.
Step 11	Lower the heat and let it simmer until rice is not soupy. Let it cook for another 10 minutes (add liquid if necessary).
Step 12	Arrange prawns, clams, and mussels on the rice, placing edges of mussel and clamshells so it opens facing
Step 13	Cook it uncovered for 20 minutes, until rice is almost done.
Step 14	Remove pan from heat and cover with foil, letting it rest for another 10 minutes.
Step 15	Serve with lemon wedges, and aioli (if available).