Fremantle Seafood Paella

Introduction to Fremantle Seafood Paella

Located in Western Australia, Fremantle is a vibrant port city renowned for its rich maritime history and multicultural influence. The cuisine here is diverse, with seafood playing a central role due to its proximity to the Indian Ocean. Fremantle Seafood Paella is a delightful fusion, inspired by traditional Spanish paella while incorporating the freshest local seafood Australia has to offer.

The history of paella dates back to the early 19th century in the region of Valencia, Spain. Initially a farm laborers' meal, it could be cooked over an open fire in a wide, shallow pan called a "paellera". Originally made with simple ingredients like rice, tomatoes, and a blend of local meats or fish, the dish evolved over time and geographical boundaries to become the seafood-rich dish we enjoy today in places like Fremantle.

Ingredients

• Arborio rice
• Chicken stock
• Prawns
• Mussels
• Squid
• Fish fillets
• Olive oil
• Saffron
• Onion
• Red bell pepper
• Garlic
• Frozen peas
• Lemon
• Fresh parsley
• Paprika
• Salt
• Black pepper

Preparation

Preparing the Ingredients

Start by cleaning the prawns and mussels. Devein the prawns and scrub the mussels, removing any beard. Cut the squid into rings, and cube the fish fillets. Dice the onion and red bell pepper, and mince the garlic.

Pre-Cooking Tip

Before beginning the cooking timer, soak the saffron threads in a tablespoon of warm water to release its flavor.

Cooking Process

Sautéing the Base Ingredients

Heat olive oil in a large pan over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook until the ingredients are soft and the onion is translucent.

Cooking the Rice

Stir in the rice, coating it with the mixture. Toast for about 2 minutes, then add the soaked saffron and a dash of paprika. Pour in the chicken stock, season with salt and black pepper, and bring to a simmer.

Incorporating the Seafood

Add the prawns, mussels, squid, and fish to the pan, stirring gently. Lower the heat and let simmer uncovered. As the mussels open, discard any that remain closed after cooking.

Finishing Touches

Add the frozen peas and cook for another 3 minutes. Remove from heat and let the paella rest for 5 minutes. Just before serving, garnish with chopped parsley and wedges of lemon to squeeze over the top.

How to Enjoy Fremantle Seafood Paella

This dish is best served family-style, directly from the pan. Pair it with a crisp, chilled white wine or a fruity rosé. Enjoy the diverse tastes while contemplating the vibrant history and oceanic influences of Fremantle, making this dish a true coastal experience.