Black Rice Spanish Paella

Recipe by: SunRice

Serves: 6
Time: < 1hr

Ingredients

• 2 cups SunRice Black Rice
• 1L Chicken stock
• 2 tbsp Olive oil
• 2 Chorizo sausages, sliced
• 350g Chicken thigh fillets, cut into 3cm pieces
• 1 Brown onion, diced
• 4 Garlic cloves, crushed
• 1 Red capsicum, chopped
• 1 tbsp Smoked paprika
• 400g Whole squid, cleaned, tube and tentacles sliced
• 3/4 cup Peas
• 6 Large green prawns (300g), peeled and deveined, tails intact
• 200g Mussels, scrubbed and debearded and/or pippies
• 1 Tomato, seeded and diced
• 1/4 cup Parsley, chopped
• 1 Lemon wedge, to serve

Method

1. Place rice in a medium saucepan, wash 2-3 times with cold water; strain and place back in saucepan. Add 3½ cups of the chicken stock. Bring to the boil, then reduce heat and simmer, covered, for 30-35 minutes or until liquid is absorbed. Allow to stand, covered, for 10 minutes. Lightly fluff with a fork and set aside.

2. Meanwhile, heat oil in a large frying pan or paella pan over a medium/high heat. Cook chorizo, stirring for 1 minute or until lightly golden. Add chicken and onion and cook for a further 2 minutes. Add garlic and capsicum, cook for 2 minutes longer or until softened. Add paprika and squid and stir for 1 minute.

3. Reduce heat to medium. Add peas and rice and toss gently. Stir in remaining stock. Arrange remaining seafood on top of rice. Cover tightly with a lid or foil. Simmer for 6 minutes or until prawns are just cooked and crustaceans are open.

4. Top with tomatoes and parsley. Serve with lemon slices.