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Calamari Brown Rice Paella

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  Brown rice 3 Cup (48 tbs)
  Chicken stock 6 Cup (96 tbs)
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Onion 1 , chopped
  Ripe tomatoes 4 , chopped
  Tomato paste 1⁄4 Cup (4 tbs)
  Frozen peas 1 Cup (16 tbs)
  Red capsicum 1 , diced
  Green capsicum 1 , diced
  Turmeric 1⁄2 Teaspoon
  Paprika To Taste
  White wine 2 Cup (32 tbs)
  Fish fillets 1 Kilogram, cubed
  Green prawns 24 , peeled with tails intact and deveined
  Calamari hoods 2 , sliced into rings
  Mussels 6

1. Combine rice and chicken stock together in a large dish. Cook for 45-50 minutes on high, until tender.
2. Combine oil,garlic and onion together. Cook for 2-3 minutes on high.
3. Stir in tomatoes and tomato paste. Cook for 3-5 minutes on high, stirring halfway through cooking.
4. Stir in peas,capsicums, turmeric and paprika. Cook for 5-6 minutes on high, stir in cooked rice.
5. Heat white wine for 4-5 minutes on high. Add fish fillets. Cover and cook for 4-6 minutes on medium. Remove fish.
6. Stir in prawns and calamari. Cook a further 8-10 minutes on medium until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on medium high until mussels open.
8. Gently fold seafood into rice mixture.
9. Reheat Paella for 20-25 minutes on medium.

Recipe Summary

Side Dish

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Calamari Brown Rice Paella Recipe