Sunbeam FP8610, FP8910 manual Spanish Paella, Add tomatoes and cook on setting 6 for

Recipes continued

Spanish Paella Serves 6-8

2 small raw blue swimmer crabs

8 large green prawns

8 small black mussels

3½ cups fish/chicken stock 1 teaspoon saffron threads 180g chorizo sausage, sliced 200g chicken thighs, halved

1 tablespoon extra virgin olive oil

1 medium onion, chopped finely

1 clove garlic, crushed

¼teaspoon smoked paprika 1 x 400g canned tomatoes 1½ cups Arborio or Spanish rice 300g whole pipis, purged

½ cup frozen peas

1 small roasted red capsicum, sliced

1.Remove flap from the undersides of crabs then flip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather like gills and front feelers and discard. Carefully rinse the crab if needed – do not put under running water. Using a sharp knife cut the body in half. Then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell.

2.Peel 4 of the prawns and devein. Leave the other 4 whole for presentation. Clean and de-beard mussels.

3.Place stock and saffron in a saucepan and heat gently to infuse. Cover and keep warm.

4.Heat the frypan on setting 8. Cook chorizo in pan until golden; drain on paper towelling.

5.In same pan cook the chicken thighs and whole prawns in chorizo oil until just cooked through; set aside.

6.Reduce heat to setting 6. Add extra virgin olive oil, if needed, and cook onions and garlic until the onions are translucent; add paprika and cook for a further 30 seconds.

7.Add tomatoes and cook on setting 6 for

2-3 minutes. Add rice and cook, stirring until well coated. Add stock and stir to combine. Reduce heat to setting 3 and cook, covered for 10 minutes.

8.After 10 minutes check rice, add a little water if the rice looks too dry. Cook, covered, for a further 5 minutes if the rice is still quite hard.

9.Arrange raw seafood, chicken, chorizo, whole prawns, peas, roasted capsicum, over rice and cook, covered for a further 5 minutes or until the seafood is cooked and the rice is tender. Turn heat off and keep covered for 5 minutes before serving.

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