Smoked Seafood Paella

Cooking for 45mins, serves approx. eight people!!

Ingredients:

500g Tiger Prawns, Uncooked Shelled

800g Mussels

500g Gurnard/Snapper, Diced 2cm Cubes

400g Brown Rice

150g Chorizo, Diced 2cm Cubes

2 Squid, Sliced Rings

1 Large Onion, Finely Chopped

3 Peppers, Mixed

1 Small Bunch of Parsley, Finely Chopped

375ml White Wine

750ml Chicken Stock

2 Tbsp Paprika

2 Cloves of Garlic, Finely Chopped

2 Lemons, Zested and Juiced

Salt and Pepper to taste

 

Method:

Using your MKC Paella Pan - put lard in the pan and wait for it to melt, then fry off your onion, paprika, and peppers for about 5 minutes before adding the chorizo and frying for a further 5, with the lid shut.

Add your rice to the pan and fry for about 5-10 minutes before adding about 375ml of white wine and the chicken stock, allow the rice to soak up the juice, adding the stock and wine alternately when it has been soaked up, do this until you have used all the wine and half the stock.

Add the fish and tiger prawns, then stir well, and add the rest of the stock. Cover the pan with a lid or some foil (as well as the lid on the smoker) and leave for 10 minutes.

Add the rest of the prawns, then the mussels and finally the squid, leaving 5 minutes between each, and keeping the pan covered and the lid on the smoker.

Once the mussels have opened, sprinkle with parsley take the pan out and serve.