This recipe has huge appeal because it cooks in quarter of the time of a traditional paella and is ridiculously easy to make, plus it tastes FAB!
To watch me cook it, click here: http://www.youtube.com/Umawylde#p/a/u/1/Sxqf-jtw1F4
Serving Size: 4 portions
Preparation & Cooking Time: 20 minutes
Effort Level: Dead easy
Shelf Life: 2 days in fridge. Doesn’t freeze
Ingredients:
225g arborio or carnaroli rice
400g mixed seafood (mussels prawns & squid) **
Saffron strands
1 level tsp turmeric
6 cloves garlic
1 onion
100g frozen peas
1 large red pepper
3 tbsp Knorr Touch Of Taste concentrated fish stock
2 tbsp Squid Brand fish sauce
Freshly ground black pepper
1 lemon
Equipment:
Wooden spoon, tablespoon and teaspoon
Chopping board and sharp knife
High sided frying pan with lid (or use a large plate)
Slotted spoon
Bowl
Sieve
N.B.: You can use either frozen or fresh seafood in this recipe.
Here’s What You Do:
Boil the kettle with 1 litre water then pour into a wok or high sided frying pan with 3 tbsp Knorr liquid fish stock and place over a high heat.
If cooking seafood from frozen, tip into the boiling water and cover with a lid. Cook for 4 MINUTES if the seafood is raw and 45-60 SECONDS if using pre-cooked (if using fresh, just add it to the pan at the end of cooking time.) Then, keeping the frying pan on the heat, carefully lift out the seafood with a slotted spoon and put aside in a bowl. Replace the lid and return to the boil.
Rinse the rice then tip into the boiling water and stir well.
Roughly chop 1 onion and add to the boiling rice with a pinch of saffron and 1 level tsp turmeric. Boil for 15 minutes stirring occasionally.
Now roughly chop 6 cloves garlic and add to the pan
Dice 1 red pepper and add to the pan.
Add 100g peas plus a tablespoon or so of water if needed. If the rice starts to stick reduce to a medium heat and continue cooking for 3 MINUTES.
Cut the lemon into quarters and put aside.
Now add the seafood plus 2 tbsp Squid fish sauce and stir into the rice. Taste and adjust seasoning if needed, then take off the heat and leave to stand for 1 MINUTE.
Divide between 4 plates and serve with a lemon wedge.
Coming Up Next Week…Taking A Slow Boat To China
Tags: arborio rice, black pepper, fish sauce, fish stock, frozen peas, garlic, lemon, mixed seafood, onion, red pepper, saffron, turmeric
Another FABULOUS Recipe – Muchos Gracias Uma!
Looks absolutely gorgeous , i am going to lovingly cook it tonight and serve for Andrew and I, mussels are his fav! Thank you for a fantastic simple recipe.
Da best. Keep it going!