Festive Seafood Paella
Tips
Better For You Tips: For increased fibre and nutrition replace the white rice with brown rice just remember to parboil it slightly beforehand.
A truly spectacular dish originating from Spain, combines well known and easy-to-find seafood in a spicy and heart-warming rice dish.
Feeds
12People
Preparation time
70Min.
Difficulty
easy
Ingredients
- ungrouped
- 60 ml olive oil
- 1 onion, finely chopped
- 15 ml garlic, crushed
- 2 pinches saffron (optional)
- 3 Knorr chicken stock pot
- 3 red peppers, finely diced
- 20 ml Robertsons Spice For fish
- 5 ml Robertsons turmeric
- 1400 g tin tomatoes, chopped
- 5 ml brown sugar
- 1.75 l water
- 1 kg assorted seafood, sliced (calamari hake, mussels and prawns)
- 250 ml frozen peas
- 60 ml fresh parsley, chopped
- lemon wedges to serve
- 4 cups of white rice
Preparation method
- ungrouped
- Heat olive oil in a very large, deep pot then add the onion and garlic and sauté for 1 minute
- Add the saffron, Knorr Chicken Stock pot, red pepper, Spice for Fish and turmeric and allow to cook to release the flavour and aroma, stirring continuously
- Add the tinned tomatoes, sugar and white rice and stir to combine then add the water and stir through
- Bring to the boil then reduce the heat and allow to simmer on a low heat with the lid on for 10 minutes
- Add the seafood and allow to simmer for 10 minutes stirring occasionally with the lid on
- Stir in the frozen green peas and allow to simmer for a further 10 minutes stirring occasionally
- Season (to taste) then stir through the parsley before serving
Nutrition
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