'azzoz campero' with prawns, calamari & mussels
Author: 
Recipe type: Main
Cuisine: Spanish
Serves: 8
 
Ingredients
  • 1.5 litres chicken stock
  • 2 tablespoons tomato paste
  • 2 small-medium calamari, cleaned, wings attached and tentacles kept (about 400g cleaned weight)
  • 3 tablespoons extra virgin olive oil
  • 150g chorizo, sliced on an angle
  • 2 large brown onions, finely diced
  • 6 garlic cloves, sliced
  • 2 red capsicums, deseeded and cut into 2.5cm squares
  • 3 long green chillies, deseeded and cut into 2.5cm squares
  • 1½ teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 8 green king prawns, peeled and deveined with heads and tails intact
  • 500g calasparra or arborio rice
  • 500g mussels, scrubbed and de-bearded
  • 1 handful or coriander or flat-leaf parsley leaves
  • lemon wedges, to serve
Instructions
  1. Bring the stock to a simmer in a saucepan over medium heat, stir through the tomato paste until it dissolves, then reduce the heat to low to keep warm.
  2. Dry the calamari well with paper towel. Cut the hoods into 3cm rings with the wings still attached. Cut the tentacles into sets of two each, trim into manageable lengths and set aside.
  3. Heat the oil in a large, deep-sided frying pan over medium -high heat. Add the chorizo and fry quickly until crisping up. Add the onion, garlic, capsicum, chilli, paprika and cayenne and cook 5-7 minutes until the vegetables have softened and are starting to caramelise. Remove from pan and set aside.
  4. Sear the calamari and prawns in the same pan, tossing through for 1 minute only. Remove from the pan, set aside and keep warm.
  5. Return the chorizo and onion mixture to the pan with the rice, stir through to warm and coat the rice. Add the hot stock to the pan and stir through. Cook on high heat for 6 minutes before stirring through the prawns and calamari. Reduce the heat to low and tuck the mussels into the rice. Cook for a further 10 minutes, stirring occasionally.
  6. Remove from the heat and cover with a tea towel or foil for 10 minutes. The residual heat and steam will finish cooking the rice.
  7. To serve, scatter over some coriander or parsley leaves and serve in the pan with plenty of lemon wedges.
Recipe by Love Always Anna Heinrich at https://lovealwaysanna.com/2016/02/azzoz-campero-prawns-calamari-mussels/