One Pot Seafood Paella with WA Red Throat Emporer and Exmouth Prawns

  • 200g WA Red Throat Emperor
  • 200g cooked Exmouth Prawns
  • 3 tbsp oilive oil
  • 1 brown onion, chopped
  • 1 cup chorizo
  • 1 red capsicum, deseeded and chopped
  • 400g tinned tomatoes, chopped
  • 2 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 2 cups white rice
  • 2 cups fish stock
  • ½ cup frozen green peas

Heat a paella pan, or frypan and add the oil. Add the onion and fry. Add the chorizo and stir well.  Add the capsicum. Season well and cook for a few minutes, stirring occasionally. Add the tomatoes and bring to a simmer. Add the cayenne and paprika. Stir well. Add the rice and stir thoroughly. Cook for a few minutes before adding the stock. Turn down the heat to a low simmer and cook until the rice absorbs all the stock, stirring frequently. This usually takes about 20 minutes. Add the fish, spacing it evenly around the pan and gently covering it with the rice mix.  Add the prawns to the surface of the dish, arranging carefully. Top with the peas. Cook for a few more minutes until the peas defrost and soften.

Serve immediately.

Recipe Created by Kristen Watts