Seafood Paella

Ingredients Instructions

3 tablespoons olive oil 2 small red capsicum, seeds removed, 1cut in half, 1 finely chopped 1 onion, finely chopped 2 garlic cloves, crushed 1/2 teaspoons salt 2 large tomatoes, finely chopped 250 grams squid, diced 350 grams paella rice 500 milliliters chicken stock 3 teaspoons spanish smoked paprika 10 -12 saffron threads 6 large green prawns 10 mussels 12 pippies 2 blue swimmer crabs, halved 125 grams peas 3 tablespoons flat-leaf parsley, chopped

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1. Set up your barbecue for direct cooking. Place a Weber Ware Casserole Dish (without the lid) or deep frying pan in the centre of the barbecue and add the oil. Preheat on high for 10 minutes.
2. Once the barbecue is preheated, leave the heat setting on high. Place the half capsicum on the grill and cook for 6 to 8 minutes, turning once. While the capsicum is grilling, add the onion, garlic, salt, tomatoes, chopped capsicum, squid, and rice to the casserole dish. Cook for 5 minutes, stirring occasionally. Once the capsicum is grilled remove it from the barbecue and place in a bowl. Cover the bowl with cling wrap and set aside.
3. Add the stock, paprika, and saffron to the casserole and stir through. Cook for 12 to 15 minutes on high, with the lid down, until the stock is reduced and the rice grains are swollen (do not stir).
4. While the paella is cooking, peel the skin off the capsicum, tear the flesh into thin strips and set aside.
5. Push the prawns, mussels, pippies, and crabs partially into the rice and cook for 5 minutes. Scatter with the peas, strips of roasted capsicum, and parsley and cook for a further 5 minutes.