This has a lot of ingredients, but it is easier than it looks and you can vary the ingredients to your liking.
The chorizo is optional, but it really adds great flavor. If you only have one color of bell peppers, just use that. If you don't have any dry sherry on hand, omit it. Chicken broth or vegetable broth may be substituted for the fish broth. The type of fish can be any combination that you prefer.
2 Tbsp olive oil
2 chorizo sausages, cooked, cut into chunks
2 tsp minced garlic
6 oz onions, chopped fine
1 medium tomato, seeded and chopped
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
Salt and pepper to taste
1 1/4 c (10 oz) rice
1/4 c (2 fl. oz) dry sherry
3 1/4 c (26 fl. oz) fish broth
8 oz cleaned squid (cut the bodies of the squid into rings, quarter the tentacles)
1 tsp paprika
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp ground cumin
1/4 tsp dried oregano
1/8 tsp dried hot red pepper flakes
1/4 tsp saffron
6 oz barramundi fish, skinned, cut into 1” chunks
6 oz cobia fish, skinned, cut into 1” chunks
4 oz bay scallops
4 oz small uncooked shrimp, peeled and deveined
4 oz peas
4 Tbsp capers
1 lemon, cut into wedges
- Heat the olive oil in a paella pan (wide round pan) over medium heat. Add the chorizo, garlic, onions, tomato, and bell peppers. Cook, stirring constantly, for about 6 minutes. Season with salt and pepper.
- Add the rice and cook for about 5 minutes, stirring constantly. Add the sherry and continue to stir until the it evaporates. Add the fish broth, squid, and spices (paprika through saffron). Cook for 15 minutes.
- Add the fish chunks and cook for 5 minutes. Add the scallops, shrimp, peas and capers. Combine well and continue cooking for 5-10 minutes or until the rice is tender, the fish is just cooked through, and the broth has been absorbed.
- Garnish with lemon wedges and serve straight from the pan.
© Susanne Leighton-Brooder, 2008