Seafood Paella

A taste of the Australian summer using the freshest ingredients around. Seafood Paella by @chefjoelbennetts. The ultimate dish to be shared this holiday season. ⁠

Step 1:

In a large cast iron pan, add a good glug of olive oil & place into the pre heated Gozney Roccbox to fire up. From there add the onions, garlic chilli & thyme to start sweating you can essentially do this in & out of the oven using the residual heat from the pan.

Step 2:

Once beautiful & soft & slightly translucent, add the rice & place in the Brad Leone Roccbox for a minute or so to come to heat.

Step 3:

Then add the chicken stock. You can add about half the stock at once & gently stir through the rice. At this stage turn the oven down to about 200°c/392°F and let the rice start to cook for 5 minutes. We aren't cooking a risotto so don't be stirring it too much, but it is crucial to play with the temperature of the oven to ensure you don't burn the rice on top.

Step 4:

Next, prep the seafood. First up is the prawns. Peel the prawns but leave the head & the final part of the tail attached & using a sharp knife cut into the back from the side & remove the intestine track. Repeat to all prawns.

Step 5:

For the mussels, find the beard & pull down to the narrow end of the mussel whilst squeezing the mussel together.

Step 6:

Add the seafood. By assembling the seafood on of the rice & switching the Roccbox to a medium 250°c/482°F, this will allow the prawns to cook, the mussels to steam open & all those beautiful natural juices sink into the rice.

Step 7:

After this stage I turn the oven off to allow the rice to finish cooking at the same time as the seafood juices create a steam style cooking method in the rice. This will take 5-10 minutes Then reboot the oven just to give a little colour & heat.

Step 8:

Combine the parsley & lemon juice with some olive oil salt & pepper to create a little salsa.

Step 9:

Top the risotto with the salsa, serve and enjoy!