Seafood Paella

Ingredients:
Spanish rice, saffron, smoked paprika, monkfish, wild calamari, scallop, mussel, prawn, clams, pea, corn, sofrito & white wine, red capsicum, zucchini, onion, garlic and our special seafood stock.

The fruit of the sea comes alive in this dish that does to the seafood lover what a candy store does to a kid.

Jam packed full of fresh local seafood but not missing out on the traditional Spanish paella classics. We take Spanish paella rice and add the colour and flavour of luxurious saffron and smoked paprika, which is sourced from a wholesaler and comes direct from Spain.

If that isn’t enough we throw in the added colour, textures and flavours of vegetables like red capsicum, peas, corn, zucchini and onion.

Not what you might be used to

This isn’t one of those dishes that you might be used to being served with a few measly pieces of seafood on a bland bed of rice. Our seafood paella throws back to its origins on the Basque coast where seafood was abundant, fresh and delicious.

Abundance is assured with copious amounts of monkfish, wild calamari, scallops, mussels, prawns and clams.

Monkfish

Monkfish is a firm-textured and meaty white fish which is well complimented by the robust flavours of saffron, garlic, onion and paprika.

Wild calamari

Wild calamari is fresh from the ocean and not farmed. Cooked to perfection (no rubber bands in this dish!) and adds the perfect texture and subtle ocean flavours.

Clams

Many people have only ever experienced clams as part of a thick, over powering chowder. In contrast this dish lets the clams stand alone and be truly experienced by the diner. In case you didn’t know, in Australia these delicious little shellfish are often known as cockles.

If that isn’t enough mussles, prawns and scallops also come to the party and are well accompanied by our house made sofrito which is a tomato based sauce along with a quality white wine.

Speaking of wine, we recommend you pair this dish with a chilled dry rosé, or a Rioja or other Tempranillo or Grenache varietal – try to keep it to the region and don’t feel you have to go expensive. Avoid overly fruity or tannin-rich styles as they’ll over power the flavours of the paella ingredients.

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