Seafood paella

This is relaxed, glass-in-hand cooking: the rice doesnt need constant stirring.

The ingredient of Seafood paella

1. 1L (4 cups) fish stock
2. 1/2 tsp saffron threads
3. 1 1/2 tablespoons olive oil
4. 300g skinless firm white fish fillets, cut into 4cm pieces
5. 1 chorizo, thinly sliced diagonally
6. 1 red onion, thinly sliced
7. 4 garlic cloves, finely chopped
8. 2 teaspoons paprika
9. 1 long fresh red chilli, thinly sliced
10. 1 small red capsicum, thinly sliced
11. 1 small yellow capsicum, thinly sliced
12. 330g (1 1/2 cups) Sunrice arborio rice
13. 125ml (1/2 cup) white wine
14. 8 large green prawns, unpeeled
15. 200g squid tubes, thinly sliced into rings
16. 80g (1/2 cup) frozen baby peas
17. Chopped fresh continental parsley, to serve

The instruction how to make Seafood paella

1. Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.
2. Heat the oil in a 34cm (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.
3. Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.
4. Add stock mixture to pan, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.
5. Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.
6. Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.

Nutritions of Seafood paella

calories: 642.91 calories
calories: 13 grams fat
calories: 3.5 grams saturated fat
calories: 75 grams carbohydrates
calories:
calories:
calories: 50 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation