Thursday, December 2, 2010

Viva La Paella!

We all could do with a bit extra omega 3, especially with all the flu viruses and horrible chills going around. So why not have a paella night. I've fiddled the Spanish traditional recipe a tad to become accessible to the home kitchen as I'm sure not many of us have a kitchen big enough for that giant pan!


500g mixed seafood (squid, mussels, prawns etc)
2 large onions, chopped
4 cloves garlic, crushed
1 red pepper, chopped thinly
2 tsp thyme
2 tsp parsley
1 tsp cayenne pepper
1 tsp paprika
1 tsp cumin
2 tblsp olive oil
250 ml dry white wine
salt & pepper
1 fish/chicken stock cube
1 tblsp tomato purée
300g rice


1. In a large saucepan cook the rice, with the stock cube, until the rice is still slightly firm
2. Drain and set aside
3. Meanwhile, in a large frying pan or wok heat the olive oil
4. When oil is piping hot add the onions, garlic and salt & pepper, stir constantly until the onions begin to soften
5. Add the pepper and seafood
6. Simmer gently for 3 - 5 mins
7. Add the white wine and herbs & spices
8. Simmer for a further 5 – 10 mins, until the sauce takes on an orangey red colour
9. Add the rice and mix well
10. Continue to simmer until the rice is cooked through

Preparation time : 5 mins
Cooking time : 30 – 40 mins
Serves : 4

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