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1
First, char the bell pepper, corn, and tomatoes on an open flame. You can just put them directly on a gas element, or on the grill, until blackened and blistered.
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2
When cool enough to handle, thinly slice the pepper, slice off the corn kernels, reserving any juices in the process, and dice the tomatoes. Reserve until needed.
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3
Heat the oil in a large roasting pan. Sweat the onion and chorizo on medium heat until the onions are translucent and the chorizo is browned.
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4
Add the garlic, paprika, turmeric, and fish sauce and fry until fragrant. Add the prepared vegetables and cook on high heat until the tomatoes lose their raw flavour, about 5-7 minutes.
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5
Stir in the soaked rice and water, then season well. Cover and bring to the boil.
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6
Meanwhile, preheat the oven or grill to 450 degrees F, with the rack placed in the lower third of the oven.
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7
Once boiling, remove it from the heat, stir well, and arrange the frozen seafood on top. Do not stir once you add the seafood!
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8
Cover and bake in the preheated oven or grill for 1 hour, or until the liquid has been completely soaked up by the rice. Turn off the heat and leave the paella in the oven to rest for a further 10 minutes, undisturbed so the juices can get soaked up by the rice.
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9
Serve with a bit of chopped parsley and squeeze of lemon.
