Paella originated in Valencia , Spain as a one-pan peasant dish made with a little bit of everything that was on hand. Fresh seafood, saffron and earthy paprika are the key ingredients in this traditional Spanish dish.
1/2 cup (125ml) dry white wine
1/2 teaspoon saffron threads
1 tablespoon olive oil
1 Spanish onion, finely chopped
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
1 large ripe tomato, halved, seeded, finely chopped
2 teaspoons mild Spanish paprika
1 cup (200g) medium grain rice (such as calrose)
2 cups (500ml) Massel chicken style liquid stock
12 (about 1kg) green king prawns, peeled, cleaned leaving heads and tails intact
2 squid hoods, cleaned, cut into 1cm-thick rings
12 (about 1kg) black mussels, scrubbed, debearded
1 cup (150g) frozen peas
1/4 cup coarsely chopped flat-leaf parsley
Lemon wedges, to serve
Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse.
Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until onion softens.
Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is almost tender.
Add prawns, squid, mussels and clams and push lightly into the rice mixture. Cook, covered, for 5 minutes. Sprinkle over the peas and cook, covered, for a further 2-3 minutes or until prawns change colour and mussels and clams open.
Remove from heat. Discard any unopened mussels and clams. Sprinkle with parsley. Serve immediately with lemon wedges.