2 Cloves Garlic, chopped fine
125ml (1/2 cup) Extra Virgin Olive Oil
1 ½ finely diced Brown Onions
5-7 sprigs Fresh Thyme
1 ½ Red Capsicums, diced
2 Chorizos, thickly sliced
5 medium Tomatoes, peeled, deseeded & diced
400g Arborio Rice
1.3 litres Fish Stock mixed with 1 tbsp Tomato Paste
400g Calamari pieces, cleaned
15 large Green prawns, peeled, leave tail on
60ml (1/4 cup) fish stock mixed with good pinch Saffron
12 Mussels, washed
600g Clams (if not available, add more mussels)
¼ cup Parsley, chopped
Lemon Wedges (optional)
You will need a large paella pan that is about 4cm deep at the base for the this recipe. Place the pan on a low heat.
Add oil and tilt pan to spread. Add the onion and stir. Add thyme and cook for approx. 4 - 5 minutes.
Add Garlic and cook for 1 minute. Add capsicum and season with a pinch of salt then add chorizo. Stir briefly and cook for 8-10 minutes.
Add the tomato and stir. Then cook for another 2-3 minutes.
Add rice and stir for 2 minutes. Add the fish stock with tomato paste and cook for 5-10 minutes then add saffron fish stock mix.
Add calamari and cook for 2 minutes. Place the prawns neatly on top along with mussels and clams and simmer until the shells open. (you may need to dig them in slightly, so they cook). The seafood should be cooked when rice is tender. You can then remove some of the mussels from their shells and place in rice. You can also do this with some of the clams. It is a good idea to cover the paella with foil for the last 5 minutes of cooking and then for a further 5 minutes after cooking. This gives the seafood time to finish cooking and for the remaining stock to be absorbed by rice.
Add plenty of chopped parsley and serve.