Try our seafood paella at Pasadena every Saturday.
Pasadena’s seafood team will join forces with Mr Nick’s chefs to cook up a giant pan of seafood paella near Oceanicbar every Saturday from 12 noon until sold out.
The authentic paella ($10 per serve) will showcase Pasadena’s impressive array of seafood from fresh fish to mussels, squid and prawns.
Paella, pronounced pay-eh-yah, is an easy way to feed big groups of hungry people and the classic Spanish dish not only looks impressive but delivers on flavour.
Taste our chefs’ version of paella and find inspired to cook it at home.
Our Frewville and Pasadena stores are a one-stop shop for all your paella home cooking needs from authentic Spanish paella rice to seafood, meats, fresh produce and spices.
Seafood Paella
Ingredients:
Serves 4
- 400g paella rice
- 80ml Mr Nick’s Extra Virgin Olive Oil
- 100g chorizo sausage, sliced
- 1 red onion, finely diced
- 1 red capsicum, finely chopped
- Smoked Spanish paprika
- 1/2g saffron
- 1 tin baby roma or cherry tomatoes
- 1 bunch parsley, chopped
- 8 fresh basil leaves
- Adelaide’s Finest marinara mix
- 250g vongole or Goolwa pipis
- 400g mussels
- 2L of vegetable stock (2 cubes)
- Salt to taste
Method:
Boil 2 litres of water and dissolve the vegetable stock cubes, keep it hot.
Heat a paella pan or a large fry pan with the oil, add the chorizo and gently cook for few minutes to release the flavor. Add the onions, paprika and capsicum and cook for few mins. Add the tomato and cook for 5 min. Add the rice by spreading it all around the pan. Add salt to taste. Add the saffron diluted with a ladle of stock. Spread the marinara mix and all the seafood all over the pan, cover everything with the stock. Cover with a lid or alfoil to steam for 10 min. By then, all the shellfish should be open and the paella will be nice and dry with the favoured crust on the bottom. Sprinkle the herbs and serve.
