You are here

Seafood Paella

fast.cook's picture
Ingredients
  Olive oil 1 Teaspoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Saffron threads 1 1⁄2 Pinch (A Large Pinch)
  Red pepper 1 , de-seeded and well diced
  Risotto rice 8 Ounce (225 Gram)
  Vegetable stock/Fish 1 1⁄2 Pint (850 Milliliter)
  Frozen peas 4 1⁄2 Ounce (125 Gram)
  Skinless cod fillet 8 Ounce (225 Gram, In Bite Size Pieces)
  Chopped fresh parsley 2 Tablespoon
  Prawns 4 1⁄2 Ounce, peeled and in shells (125 Gram)
  Ground black pepper To Taste
  Salt To Taste
Directions

MAKING
1. In a frying -pan heat a little oil.
2. Add the onion and garlic.
3. Over low heat cook the mixture, stirring, until the onion has softened but not browned.
4. In a small dish take saffron.
5. Add 2 tablespoons of boiling water and cover it with lid.
6. Leave to stand so that the saffron infuses and colours the water bright yellow.
7. Add the red pepper and rice to the pan together with the saffron, its soaking liquid and the stock.
8. Bring to the boil and simmer, uncovered, for 15 minutes, until most of the liquid has been absorbed.
9. In the pan, add the peas and cod pieces.
10. Cook the mixture for 5 minutes.
11. Toss in the parsley and the peeled prawns, season to taste.
12. Cook for a further 2-3 minutes until piping hot.

SERVING
13. Serve Seafood Paella immediately with the unshelled prawns placed on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4

Rate It

Your rating: None
4.0625
Average: 4.1 (20 votes)