Cooking Recipes & Videos

WA Seafood Paella Using Lesser Known Fish Species

An easy, flavorsome paella full of lesser known Western Australian seafood by WA seafood ambassador Don Hancey.

Serves 4

Ingredients:

• 300gm of either trevally, mullet, mangrove jack, cobia, or pearl perch diced
• 8 king, tiger or banana prawns (raw), head and shell on
• 600gm WA mussels
• 2 onions peeled and finely chopped
• 500gm Arborio rice
• 2 ltr chicken stock
• 2 gm saffron
• 4 tomatoes seeded and chopped
• 200gm chorizo sausage thinly sliced
• 200gm peas (can be frozen)
• 2 roasted red capsicums
• 100ml WA olive oil
• 2 tbsp chopped parsley

Method:

1. Preheat oven to 175 degrees
2. In a heavy based pan sweat off onion and chorizo sausage with olive oil
3. Add Arborio rice and gently cook until golden brown
4. Add tomato and cook for a further minute
5. Add 1 ltr of chicken stock and the saffron
6. Finish by adding the fresh seafood ( bigger pieces first)
7. Season with western salt and cracked pepper
8. Add capsicums and peas
9. Top up with stock until the stock is a finger’s width above the rice
10. Place in a preheated oven for 20 – 30 minutes or until rice is cooked through
11. To serve take out of the oven and drizzle with a little olive oil and fresh chopped parsley