¼ cup olive oil
1 (200g) onion, finely chopped
2 cloves garlic, finely sliced
1 (200g) red capsicum, finely sliced
2 (200g) tomatoes, skinned and finely chopped
1 teaspoon sweet paprika
1 tablespoon chopped chives
½ cup water
Heat oil over a medium heat and cook onion until golden. Add garlic and cook for 2-3 minutes until golden.
Then add capsicum, tomatoes and chives and cook for 6-7 minutes until softened. Season with salt and pepper and sweet paprika. Add water and bring to the boil Reduce heat and simmer for 30 minutes. Allow to cool before blending.
2 tablespoons olive oil
400g, cut into 4cm chunks
100g chorizo, sliced on the round
1 litre chicken stock
2 teaspoons sweet paprika
¼ teaspoon saffron
400g quinoa (2 cups)
½ (80g) frozen peas
1 kg prawns
To serve: lemon wedges, flat leaf parsley (1/2 cup)
Heat 1 tablespoon olive oil in paella pan on medium heat. Add the fish and cook for 2-3 minutes. Remove from pan and set aside.
Add another tablespoon oil to pan, add chorizo and cook for 3 minutes or until crisp. Then stir through sofrito.
Pour stock into pan, add saffron, paprika and quinoa and bring to the boil. Reduce heat to a simmer and cover and cook for 10-12 minutes.
Remove lid and return fish to pan with prawns. Cover and cook for a further 10 minutes.
Remove the lid, stir through the peas and increase the heat to high for 2-3 minutes. This will form a beautiful crust on the base of the pan.
Remove from heat, cover with tea towel to rest for a few minutes before serving.
Serve with lemon wedges and parsley.