- Servings : 4
- Prep Time : 50m
- Cook Time : 20m
- Ready In : 1:10 h
- 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
Heat olive oil in a very large, deep pot then add the onion and garlic and sauté for 1 minute.
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.
Add the tinned tomatoes, sugar and white rice and stir to combine then add the water and stir through.
Bring to the boil then reduce the heat and allow to simmer on a low heat with the lid on for 10 minutes.
Add the seafood and allow to simmer for 10 minutes stirring occasionally with the lid on.
Stir in the frozen green peas and allow to simmer for a further 10 minutes stirring occasionally.
Season (to taste) then stir through the parsley before serving.
Tip – if the rice is too dry simply adjust by adding more water!