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Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.
Heat the oil in a 34cm (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.
Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.
Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.
Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.
Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.Enjoy with a lovely Early Bird Rosé!