Seafood Paella
2016-12-13- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Prep Time : 50m
- Cook Time : 20m
- Ready In : 1:10 h
Ingredients
- 60ml olive oil
- 1 onion, finely chopped
- 15ml garlic, crushed
- 2 pinches saffron (optional)
- 3 Knorr Chicken Stock Pot
- 3 red peppers, finely diced
- 20ml Robertsons Spice for Fish
- 5ml Robertsons Turmeric
- 400g tin tomatoes, chopped
- 5g brown sugar
- 1kg white rice
- 1.75litre water
- 1kg assorted seafood, sliced (calamari, hake, mussels and prawns)
- 250ml frozen green peas
- 60ml fresh parsley, chopped
- lemon wedges to serve
Method
Step 1
Heat olive oil in a very large, deep pot then add the onion and garlic and sauté for 1 minute.
Step 2
Add the saffron, Knorr Chicken Stock pot, red pepper, Spice for Fish and turmeric and allow to cook to release the flavour and aroma, stirring continuously.
Step 3
Add the tinned tomatoes, sugar and white rice and stir to combine then add the water and stir through.
Step 4
Bring to the boil then reduce the heat and allow to simmer on a low heat with the lid on for 10 minutes.
Step 5
Add the seafood and allow to simmer for 10 minutes stirring occasionally with the lid on.
Step 6
Stir in the frozen green peas and allow to simmer for a further 10 minutes stirring occasionally.
Step 7
Season (to taste) then stir through the parsley before serving.
Step 8
Tip – if the rice is too dry simply adjust by adding more water!