Quick and easy seafood paella redolent with saffron and paprika
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 20 mins
400 grams seafood mix
1 red peppers, seeded and diced
½ C (125 ml) olive oil
1 onion. peeled and diced
1 tin chopped peeled tomatoes
1 clove of garlic, peeled and crushed
1 1/2 C (400 g) rice (we recommend Montsià Paella rice)
3 saffron threads
1 tsp Spanish Paprika
1 Fresh lemon
parsley, finely chopped
Cover the seafood with water in a saucepan, bring to the boil and cook for 20 minutes. Set the seafood aside and reserve the fish stock.
Fry the peppers in 2 Tbsp olive oil. Once the peppers have softened. Set aside.
Add a further 2 Tbsp olive oil and fry the seafood until it has browned. Set aside.
Add the onion, tomato and garlic and when lightly fried, add the rice.
Once the rice starts to cook and is soft, add the peppers and the seafood, stirring continuously. Add the reserved fish stock, paprika and the saffron.
Cook over high heat for about 10 minutes. and then about halfway through the cooking time reduce the heat to medium. The paella should cook for about 20 minutes in total. Cover with a cloth allow to rest for 10 minutes.
Pour the lemon juice over the paella, season to taste and sprinkle with parsley before serving.