Nornie Bero's barbecued seafood paella

Name: Barbecued seafood paella recipe
Yield: 4
Ingredients: 125ml olive oil; 1/2 yellow capsicum, finely chopped; 1/2 red capsicum, finely chopped; 1 onion, finely chopped; 3 garlic cloves, crushed; 500g overripe tomatoes, chopped; 20.00 ml ground bush tomato; 1 tsp smoked paprika; Pinch of saffron; 400g rice; 250ml white wine; 1L (4 cups) fish stock, plus extra if required; 8 (430g total) yabbies, scrubbed clean; 12 large (400g total) clams; 1 (200g total) squid, cleaned, tube thinly sliced into rings, tentacles cut into pieces

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by Nornie Bero

Jun 02, 2023

Nornie Bero adds Australian flavour to a classic Spanish dish.

1/2 cup (125ml) extra virgin olive oil
1/2 yellow capsicum, finely chopped
1/2 red capsicum, finely chopped
1 onion, finely chopped
3 garlic cloves, crushed
500g overripe tomatoes, chopped
1 tbs ground bush tomato
1 tsp smoked paprika
Pinch of saffron
2 cups (400g) paella rice (from specialty grocers, substitute arborio)
1 cup (250ml) white wine
1L (4 cups) fish stock, plus extra if required
8 (430g total) yabbies, scrubbed clean
12 large (400g total) clams
1 (200g total) squid, cleaned, tube thinly sliced into rings, tentacles cut into pieces

Method

1.

Preheat a barbecue with the hood down to 210°C. (Alternatively, see recipe note.)
2.

Place oil in pan and heat on the barbecue. Add capsicums, onion and garlic. Cook, stirring occasionally, for 10 minutes or until softened and light golden. Add tomato and cook, stirring occasionally, for 15 minutes or until tomatoes collapse and release their juice, and the mixture becomes thick and starts to stick to base of pan. Add spices and rice and cook, stirring constantly, for 1 minute or until spices are fragrant and rice grains are coated. Add wine and cook, stirring constantly, for 2 minutes or until absorbed. Stir in stock. Bring to the boil, stirring occasionally.
3.

Shake pan to ensure rice is spread evenly over base and completely covered in stock. Once boiling again, lower barbecue hood and cook, untouched, for 10 minutes.
4.

Open hood. If rice looks dry, add a little extra stock and shake pan slightly to help it settle into the rice, but do not stir. Nestle in the yabbies and clams, and lower the hood. Cook, untouched, for 8 minutes. Scatter over squid, then lower hood again and cook, untouched, for 3-5 minutes until squid is just opaque, yabbies have turned red, clams have opened, stock has been absorbed and rice is tender.
5.

Remove pan from barbecue, drape over a clean tea towel and stand for 3 minutes before serving.