Lifestyle
#WFD- Festive Seafood Paella
Tip – if the rice is too dry simply adjust by adding more water!
POLOKWANE – Paella is a traditional Spanish dish which has become popular around the world.
Different meats can be used in Paella but this recipe by What’s for Dinner makes use of seafood.
Ingredients
- 60ml olive oil
- 1 x onion, finely chopped
- 15ml garlic, crushed
- 2 x pinches saffron (optional)
- 3 x KNORR Chicken Stock Pot
- 3 x red peppers, finely diced
- 20ml Robertsons Spice for Fish
- 5ml Robertsons Turmeric
- 1 x 400g tin tomatoes, chopped
- 5ml brown sugar
- 4 x 250ml white rice
- 1.75 x lt water
- 1kg assorted seafood, sliced (calamari hake, mussels and prawns)
- 250ml frozen green peas
- 60ml fresh parsley, chopped
- lemon wedges to serve
Method
- 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
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