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