New Zealand Seafood Recipes
PAELLA AOTEAROA
Ingredients
Preferred measurement of units
Serves 6-8
2 onions, roughly chopped
2 whole cooked paddle crabs, body-meat & claws removed
4 small or 2 large squid tubes, cut into rings
12 queen scallops
12 greenshell mussels, scrubbed
12 scampi
500g18 oz creamfish fillets, cut into pieces
1 cup olive oil
4 cups shortgrain rice
6 cups fish or chicken stock
3 bay leaves
¼ cup dry white wine
1 tsp tumeric
3 cloves garlic, crushed
Method
Heat the olive oil in a large pot with ovenproof handles & fry the onion until soft. Add the rice. Stir to coat each grain.
Stir in the stock, wine, bayleaves & tumeric. Bring to the boil & cook over a medium high heat for 10-12 minutes, to almost completely cook the rice.
Stir in the squid, garlic & crab pieces.
Bury the creamfish pieces in the rice, along with the mussels, scallops, clams & scampi, some of which should be left partially exposed.
Bake at 170ºC338°F uncovered, for 20 minutes.
Stir in the stock, wine, bayleaves & tumeric. Bring to the boil & cook over a medium high heat for 10-12 minutes, to almost completely cook the rice.
Stir in the squid, garlic & crab pieces.
Bury the creamfish pieces in the rice, along with the mussels, scallops, clams & scampi, some of which should be left partially exposed.
Bake at 170ºC338°F uncovered, for 20 minutes.
Squid
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Dense flesh
- May need tenderising
Cooking Methods:
- Bake
- BBQ
- Sushi / raw
- Fry