Paella with Shellfish and Lemon Aspen Fruits (#2391)
Australian Fish Scallops Seafood Main
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- 8 Red Snapper Fillets 50g each
- 8 medium Scallops
- 8 Shrimp king
- 2 Squid tubes
- 100 grams Chutney tomato
- 80 grams Parmesan Cheese
- 2 Shallots
- 60 grams Butter
- 8 Fruit lemon aspen
- 300 grams Arborio (Short-Grain) Rice or medium grain rice
- 20 grams - Red Desert Dust*
- 1 Liter Fish Stock
- 50 ml White Wine
- 15 ml Olive Oil
- 5 grams Salt
- In a paella or wide saucepan heat a little butter and olive oil, shallots and red desert dust on low heat; then add rice to the pan and sauté until translucent.
- When the rice grains are translucent add in the white wine, bush tomato chutney then the stock; place on low heat and allow the rice to cook slowly.
- While the rice is gently cooking away, begin to prepare the seafood; remove any bones from the snapper fillets, peel and de-vein the de-headed prawns and slice in half.
- Cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; unless the scallops are still in the shell, they require little if any preparation.
- Heat up a hot plate or bbq for all the seafood; place on the snapper and prawns first, and then put on the scallops and squid as these take very little time to cook; by cooking the seafood this way, it gives the paella a smoky flavour which is usually imparted by the addition of spanish chorizo sausage in more traditional paella.
- Try and cook all the seafood about three quarters the way through, this will ensure that when they are placed in the paella they are not overcooked and tough; add the seafood to the rice, as well as lemon aspen fruits; check the done-ness of the rice and the consistency of the paella; a guide is to have risotto like consistency, yet enough liquid to form a sauce.
- When the seafood has been added, add half of the parmesan cheese, ensure you reserve some to top on each serve; taste and add salt where required.
- Styling : Serve in a deep or soup bowl, with a generous serve of parmesan cheese on top.