Staff Dinner: Seafood Paella with House-Made Prawn Stock
Tonight’s staff meal was a warm, hearty seafood paella, rich with flavor and packed with the good stuff. I used squid, tiger prawns, and Barramundi cubes as the choice for my seafoos—each adding their own texture and sweetness to the dish.
It all started with a base of sautéed onions, carrots, and celery, cooked down until soft and fragrant. Deglazed the pan with white wine then I stirred in Carnaroli rice, toasting it with the vegetables to give it that nutty depth. Then came tomato paste and fresh cherry tomatoes, adding richness and a gentle acidity that brightened the whole dish.
What made the rice really stand out and packed full of flavor was the stock—prawn shells from the tiger prawns, simmered down into a deep, briny broth that soaked into every grain of rice. As the paella cooked, the seafood gently steamed on top, staying tender and full of flavor.
It came together in one big pan, steaming, golden, and fragrant—exactly the kind of communal, soul-satisfying meal that hits the spot before a long shift. Finished it was a garnish of freshly chopped parsley, served it up, and enjoyed!
