Greek Style Paella

Paella is a classic rice dish from Spain – originally from the Valencia region. Paella is named after the word “patella” which means “pan” and is typically made with:

• Rice – Bomba rice (arroz bomba) or arroz redondo, but if you can’t find those, try Arborio
• Saffron – This potent vibrant spice has been in Paellas since day one
• Smoked Paprika – To impart the smoky flavor one would get from cooking on a wood fire
• Protein – Traditionally, chicken, rabbit, and snails, but anything goes
• Liquid – Some kind of stock, in this case chicken stock
• Anything else you want! Beans are a popular ingredient

I have eaten some outstanding paellas in my time but I’d never tried to cook it myself. It seemed a little complicated and time-consuming. I was quickly corrected when I looked up a few recipes. You just need some basic ingredients – most of which you probably already have at home, or are easily accessible.

One day while out shopping, I came across a paella pan, which inspired me to put paella on the menu for dinner that night. I had a recipe in mind, but while I was in Wheel & Barrow buying a paella pan, I was handed a recipe card for Greek Style Paella. I loved this recipe from the get-go; all the classic paella ingredients with Spanish flavours, but it was seafood based with a touch of Greece. Perfect! Straight to the fish shop I went. The result was delicious – even the kids enjoyed it.

Here is my take on the Wheel & Barrow recipe for Greek Style Paella. I made a few amendments and note there is no saffron in this recipe – you can simply add them to the stock.

Ingredients

• 500g rice (I use Arborio)
• 6 loukanika sausages (Greek sausages), cut into large chunks (you can substitute this with Chorizo)
• 500g mussels
• 1 large squid, cleaned & sliced
• 12 green prawns, butterflied
• 5 fillets garfish, cut in half
• 2 red capsicum, roughly chopped
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 chillies, sliced
• 1 tspn smoked paprika
• 1/2 tspn saffron
• 3 tspn tomato paste
• 5 bay leaves
• 1.5-2 liter chicken stock (I use vegetable stock)
• 1 punnet cherry tomatoes, lightly roasted
• 100mL ouzo (optional)
• 80g feta, crumbled (optional)
• parsley, to garnish
• dill, to garnish
• chives, to garnish
• fresh oregano, to garnish
• lemon wedges, to garnish

Method

1. Cook the rice in stock for about 10 minutes until almost cooked through, then set aside
2. Add olive oil to a paella pan, and gently fry the sausages until golden, remove & set aside
3. Fry the capsicum, onion, chilli & garlic until softened
4. Add the bay leaves, smoked paprika, tomato paste & season with salt & pepper
5. Add ouzo (optional)
6. Add the rice & stir together
7. Add enough stock to cook the orzo through and wet the mix
8. Add the prawns, mussels, squid, garfish & cover with foil then cook for about 10 minutes
9. Sprinkle over the peas, cover & allow to rest for about 15 minutes
10. Garnish with crumbled feta, roasted cherry tomatoes, chopped dill, parsley & lemon wedges

Preparation time 10 minutes
Cooking time 35-40 minutes
Serves 10-12