Seafood paella

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: 50 grams protein
calories: NutritionInformation

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