Don Hancey’s indulgent seafood paella is the ultimate comfort food showcasing some of your favourite WA produce.
Serves 4
Cooking tip: Add the larger pieces of seafood to the pan first.
Ingredients
300gm of either trevally, mullet, mangrove jack, cobia, or pearl perch diced
8 king, tiger or banana prawns (raw), head and shell on
600gm WA mussels
2 onions peeled and finely chopped
500gm Arborio rice
2 ltr chicken stock
2gm saffron
4 tomatoes seeded and chopped
200gm chorizo sausage thinly sliced
200gm peas (can be frozen)
2 roasted red capsicums
100ml WA olive oil
2 tbsp chopped parsley |
Methods
- Pre heat oven to 175 degrees
- In a heavy based pan sweat off onion and chorizo sausage with olive oil
- Add Arborio rice and gently cook until golden brown
- Add tomato and cook for a further minute
- Add 1 ltr of chicken stock and the saffron
- Finish by adding the fresh seafood, bigger pieces first
- Season with western salt and cracked pepper
- Add capsicums and peas
- Top up with stock until the stock is a finger’s width above the rice
- Place in a preheated oven for 20 – 30 minutes or until rice is cooked through
- To serve take out of the oven and drizzle with a little olive oil and freshly chopped parsley
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About the Chef
| Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers. |
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