Paella With Shellfish and Lemon Aspen Fruits
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 8:53pm

Ingredients




8 x 50 grams snapper fillets
8 medium scallops
8 king prawns
2 squid tubes
100 grams Bush Tomato Chutney*
80 grams parmesan cheese
2 shallots
60 grams butter
8 lemon aspen fruits
300 grams of arborio or medium grain rice
20 grams Red Desert Dust*
1 litre fish stock
50 milliliters white wine
15 milliliters olive oil
5 grams salt
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 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. 2 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. 3 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. 4 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. 5 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. 6 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. 7 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.