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- 3 crayfish tails cut in half
- 3 large pieces white fish cut in half
- 4 ripe tomatoes, peeled and chopped
- 2 red capsicums sliced
- 2 onions sliced
- 1 tbsp sweet paprika
- 650g calasparra rice
- 100ml dry white wine
- 3 cloves garlic chopped
- 2-2.5L chicken, fish, or vegetable stock
- 2 lemons sliced in wedges
- ¼ bunch parsley, chopped
- 1g saffron threads steeped in 50ml warm water
Place paella pan on a low flame, add a little olive oil, then add onions, garlic, red capsicum and sauté until soft. Add rice, paprika, and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Season the crayfish and fish with salt and pepper and arrange on top of the rice. Cover with foil. Cook for about 10 minutes until fish is cooked. Turn off the heat and allow to rest for about 10 minutes. Garnish with lemon wedges & sprinkle over chopped parsley.