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Seafood Paella

Healthycooking's picture
Ingredients
  Olive oil 1 1⁄2 Tablespoon
  Spanish onions 2 , finely chopped
  Garlic 4 Clove (20 gm), crushed
  Green capsicum 1 , thinly sliced
  Red capsicum 1 , thinly sliced
  Finely chopped fresh tarragon 1 Tablespoon
  Ground turmeric 1⁄4 Teaspoon
  Chicken stock 500 Milliliter (2 Cups)
  Tomatoes 3 , peeled and chopped
  No salt added tomato paste 1 Tablespoon
  Dry white wine 125 Milliliter (1/2 Cup)
  Lemon juice 3 Tablespoon
  Quick cooking brown rice 420 Gram (2 Cups)
  Peas 200 Gram (Fresh Or Frozen)
  White fish fillets 4 , cut into pieces
  Shelled oysters 18
  Scallops 150 Gram
  Mussels in shells 18 , cleaned
  Freshly ground black pepper To Taste
Directions

1.Heat oil in a large heavy-based trypan.
Cook onions, garlic, capsicums and tarragon for 3-4 minutes.
2.Combine turmeric, stock, tomatoes, tomato paste, wine and lemon juice.
Add to pan with rice.
Cover and simmer for 12 minutes.
3.Remove cover and stir in peas, fish, oysters, scallops and mussels.
Season to taste with pepper.
Simmer for a further 15 minutes or until rice is tender.
Discard any unopened mussels before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Quick

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