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Reef & Beef Paella

 

Hayden Carmichael

by Hayden Carmichael

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Serves2-4 serves
Prep time10 minutes
Cook time45 minutes
Ready in55 minutes

“I am firm believer in not letting anything go to waste in my fridge and this reed & beef paella recipe is a perfect way to use up scrap vegetables, protein and herbs” – Hayden Carmichael. This recipe is a fool proof way to impress your roommate, loved one or friends with easy to use core ingredients – Beef Mince and Southern Calamari / Squid Medium.

You can easily make this vegan and/or vegetarian by subbing out the beef stock for vegetable stock and using any vegetables as the protein. If you are a seafood lover, you can add some extra products like fresh Black Mussels, New Zealand Green MusselsSpanner Crab Ocean King Prawns or Raw Canadian Lobster.

Remember cooking is all about having fun and exploring new flavours. This Reef and Beef recipe is perfect for building confidence and becoming more comfortable in the kitchen!

INGREDIENTS

 

Sofrito 

  • 1 large onion (finely diced)
  • ½ of a red capsicum (finely diced) 
  • 1 medium carrot (finely diced)
  • 2 cloves garlic (finely diced)
  • 4 tablespoons olive oil
  • 1 tablespoons of smoked paprika 

Paella 

  • 4-8 large king prawn 
  • 1 cup beef mince or beef scraps
  • 1-2 cleaned squid tubes (cut into rings)
  • 1 tea spoon of saffron threads or powder mixed in with stock
  • 5 cups beef or chicken stock (bouillon is ok)
  •  ½ cup canned san marzano tomato (crushed with hand)
  • ½ white wine
  • 2 cups Bomba (if using short grain rice use only 3 cups stock)
  •   ½ cup frozen english peas
  •   ½  lemon (wedged)
  • Parsley or herbs of your choice to garnish 
  • Optional: green olives and cherry tomato or sun-dried tomato to garnish

METHOD

 

Sofrito

Step 1

Add oil and onions together in a medium-large frying pan and cook lightly on medium low heat. Cook for 5-10 minutes (avoid getting any colour)

Step 2

Add garlic and carrots then cook on low heat for an additional 5 minutes. Then add capsicum and cook for 10 more minutes. (season lightly every time you add new  vegetable) 

Step 3

Finish sofrito by adding smoked paprika and cook out for 5 minutes. Remove from heat and place on the side.

 

Starting the paella

Step 1

In a large flat frying pan (non stick) heat up 1 tablespoon oil  and sear off seasoned Beef Mince until a nice golden colour has formed. (remove any excess fat) 

Step 2

Next step you will add the sofrito and canned tomatoes and cook for 5-10 minutes on low. 

Step 3

Add the rice and cook until all the rice is coated in the beef and sofrito sauce. Then add the white wine and reduce.  (2-3 minutes)

Step 4

Evenly distribute/ flatten rice mixture and Add the stock and saffron mixture and reduce to low heat. Avoid stirring too much after this point as we want to create a “socarrat” (crispy bottom). 

Step 5

Once the liquid has started to reduce and rice is starting to look cooked (around 10 minutes)  spread the Ocean King Prawns and Southern Calamari / Squid rings evenly on top of rice and cover with lid for an additional 5 minutes.

Step 6

Finally all the liquid should be reduced and starting to get colour around the edges of the pan add frozen peas and cover for an additional 2 minutes. 

 

Garnishing the paella!

Step 1

Remove from heat and let rest for 5 minutes. Add lemon wedges, herbs, olive oil and optional green olives, cherry tomato and freshly  cracked pepper. 

 

When serving make sure you scrape up the socarrat off the bottom of the pan.

 

Tips

  • Lightly season every step of the way to build depth of flavour
  • Low heat will create the best socarrat
  • Replace beef stock and protein with

 

 

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