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.

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; 4 cups of white rice; 1 kg assorted seafood, sliced (calamari hake, mussels and prawns); 250 ml frozen peas; 60 ml fresh parsley, chopped; lemon wedges to serve

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

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