Sunny Seafood Perfect Paella

Prep: 5 min Cook Time: 40min Total Time: 45 min

As the weather cools down..... it's the perfect time to warm up with this delicious, easy cook Spanish seafood classic.

Ingredients:

• 8 raw Australian whole prawns (3 kept whole for garnish, 5 with head and shells removed for stock)

• 500g of Sunny Seafood Mussels

• 700g (one bag) of 21/25 Peeled Tail on (PTO) raw Prawns

• 300g (one pack) of Sunny Seafood Hokkaido Scallops

• 400g (one Tray) Sunny Seafood Baby cleaned Calamari

• 400g (half a box) crab cutlet (optional)

• Pork Tenderloins 400gms

• One large green capsicum

• 4 sunny Sunny Seafood whole red chillies

• One large tomatoe (diced)

• One large brown onion (diced)

• 2 tablespoons of Olive Oil

• 6 Garlic cloves sliced

• 7 Cups of Paella Rice

• One large handful of Parsley

• 200 mls Beer

• 14.5 cups of water

Cooking Instructions:

1. Add water and prawn heads of five of the whole prawns (reserving the prawn meat and shells to a large saucepan to add in step 4) and simmer for about 30 mins.

2. Heat oil in a large sized non-stick pan (or paella pan), over medium heat. Fry tomatoes, and capsicum together; (approximately 3 minutes).

3. Add onion and fry until onion is transparent

4. Add pork and fry until cooked and slightly golden. Add salt and pepper to taste.

5. Add prawns, calamari rings, rice and stir. Allow to cook for a further 5 minutes (until rice becomes slightly translucent).

6. Add garlic and half the parsley to a mortar and pestle and crush together

7. Add fish stock, crushed garlic and parsley and saffron to the pan and cook for a further 10 mins (until rice is almost cooked).

8. Add beer, Mussels, Crab cutlet, scallops and 3 whole prawns (shell on) on top and allow them to steam in the pan until cooked and MOST of the liquid has absorbed into the rice.

9. Leave to rest for approximately 5 mins

10. Once cooked, sprinkle with the parsley. Drizzle with a small amount of olive oil over the top before serving.

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