Wednesday, December 12, 2018

1195. Spanish Seafood Rice


This is not a paella, but a much simpler replica to make life that much quicker. I used a bag of frozen seafood cocktail fish, from shrimp to octopus to calamari.
Short grain rice is what is recommended here. The combination of the bell peppers with the saffron are classic to a paella, but that's a story for another time.


Ingredients: serves 4

1 Tbsp olive oil
1 onion, finely chopped
1 red and 1 yellow pepper, deseeded and sliced
2 garlic cloves, grated
1 1/2 cups short grain rice
3 cups hot stock
pinch saffron
400g seafood mix (frozen mixed seafood, defrosted)
juice ½ lemon
small handful parsley, roughly chopped


Method:

Heat the oil in a large saucepan and soften the onion for 6-7 mins.
Add the diced peppers and garlic, cook for 2 mins more, then stir in the rice and cook for 1 min, stirring to coat.
Pour in the stock, add the saffron and bring to the boil. Cook, covered, at a gentle simmer, for 20 mins, never stirring.
Stir in the seafood and lemon juice and cook for 2 mins more or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

صحة و عافية

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