My very simple take on the traditional Paella can be made with calamari, mussels, prawns or any other firm flesh fish. You can even use a combination of all three if you’d like.
2 tbs olive oil
1 onion, sliced
1 green capsicum, sliced
1 chorizo sausage, sliced
150g Spanish paella rice (I like to use Arroz Bomba)
pinch of saffron threads
1 tsp smoky sweet paprika
400ml good quality chicken stock
1 handful fresh parsley, chopped
plain flour for dusting
4 small fillets of fresh fish (I used mullet)
olive oil, extra
Heat a large wide shallow pan and add the olive oil. Saute the onion and red capsicum until starting to soften. Add the chorizo and cook for a couple of minutes. Stir in the rice and stir to coat with the pan juices. Stir in the saffron into the stock and add to the pan, along with the paprika and stir well. Cover the pan with a lid or with some foil and cook for 20 minutes or so until all the liquid is absorbed and a crust is beginning to form on the bottom. Season the rice with sea salt and pepper. In a separate pan lightly dust the fish with flour and pan fry gently in olive oil until golden and cooked through. Serve on top of the rice and scatter with fresh parsley.