You are here

Seafood Paella

Ingredients
  Large prawns 250 Gram (6 Uncooked Ones)
  White fish fillets 250 Gram
  Olive oil 1 Tablespoon
  Green onions 6 , coarsely chopped
  Green capsicum 350 Gram, coarsely chopped (1 Large One)
  Red capsicum 350 Gram, coarsely chopped (1 Large One)
  Long grain white rice 400 Gram (2 Cups)
  Saffron threads 1 Pinch
  Tomato paste 1 Tablespoon
  Dry white wine 250 Milliliter (1 Cup)
  Tomatoes 660 Gram, seeded, chopped coarsely (4 Medium Ones)
  Vegetable stock 750 Milliliter (3 Cups)
  Black mussels 250 Gram (Small Prepared Ones)
  Baby octopus 250 Gram (Prepared)
  Calamari rings 200 Gram
  Scallops 200 Gram
Directions

1.
Shell and devein prawns, leaving tails intact.
Cut fish into 3cm pieces.
2.
Heat the oil in large pan; cook onion and capsicums until tender.
Add rice; stir to coat in oil.
Stir in saffron, paste, wine and tomato; cook, stirring, until wine is absorbed.
3.
Add 1 cup (250 ml) of the stock; cook, stirring, until stock is absorbed.
Add remaining stock; cook, stirring, until mixture boils and rice is almost tender.
4.
Place all seafood over rice mixture; simmer, covered, about 10 minutes or until seafood has just changed colour.
Discard any mussels that do not open.
Stand, covered, 5 minutes, before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Seafood
Servings: 
8

Rate It

Your rating: None
4.1825
Average: 4.2 (20 votes)