Seafood Paella with Richard from Anthea's Kitchen	Think Spanish food and most people think of paella. Spain has many variations adding different meats and seafoods.What they do have in common is the pan, rice and saffron.Paella takes its name from the pan in which it is cooked –a wide, shallow flat-bottomed pan. The large surface area allows the rice to cook without steaming This very popular recipe was created in our restaurant Tivoli’s many years ago.
Ingredients 1 Gram saffron threads, dry roast in frypan 3 tbsp olive oil (or grapeseed ) 1 onion, roughly chopped 1 clove garlic, finely diced 1 medium red capsicum, cored, seeded and large diced 2 Ripe Tomatoes, large diced 3 cups Arborio rice 3 cups shellfish or chicken stock 1 cup white wine Fresh milled salt and pepper 16 fresh mussels, cleaned 3 medium cuttlefish, cleaned, cut in rings 16 green prawns, cutlets, deviened 250g stuffed green olives Flat leaf parsley, lemon wedges and Tetsuya’s shellfish oil to serve
Method Preheat oven to180°C. In a paella pan or a wide, flat-bottomed, low sided oven ready pan, heat the oil over medium heat. Sauté onion, capsicum and garlic until onions are translucent. Add rice and stir, rice should just start to take colour. Add the mussels, (which will make their own liquor) and cuttlefish, Sprinkle in the saffron. then add stock. Slow cook for 20 minutes or until the rice is firm but not crunchy. Remove pan from stove, add olives, tomatoes and prawns. Cover with silicone paper and bake in the oven for about 10minutes (discard any mussels that have not opened). Remove from oven, garnish with chopped flat leaf parsley and lemon wedges and drizzle over Tetsuya’s shellfish oil.				Anthea’s Kitchen Tools Scanpan Impact 32cm chafing set with warmer stand Global 18cm vegetable knife Zyliss garlic press Cuisipro measuring cups Circulon slotted spoon