Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Seafood paella
By : Method
- In a large paella pan, heat the olive oil and add onion, garlic, peppers and tomatoes.
- Cook on medium heat until the vegetables begin to soften.
- Add the squid and swordfish. Cook for 5 mins, then turn the heat to low.
- Steam the cockles and mussels separately until they begin to open. Set aside.
- Add the rice to the pan, mix it up with the fish to coat everything well with the olive oil. Cook for 3-4 mins.
- Add the broth to the rice slowly and with a slow stir. Cook on a high heat for five minutes then lower the heat.
- In a mortar, mash the saffron strands, some salt, the parsley & a tbsp of water. Mix well.
- Add this parsley mixture to the paella pan and mix well. Cook for 10 mins, stirring occasionally.
- Going back to the mussels, either spoon out all the meat to use or keep half shells with meat & discard the empty halves.
- Add the prawns and cockles to the dish and cook for a further 5 mins.
- When the stock is absorbed by the rice, turn off the heat and add the mussels.
- Add the fish/oyester sauce and rice vinegar and toss well.
- Cover the dish and allow the paella to rest for a few mins.
Ingredients:
1/4 lb mussels, cleaned
1/4 lb cockles or clams, cleaned
1/4 lb squid, sliced into 1/4-inch rings
1/4 lb swordfish (or tuna), bite-size pieces
1/4 lb fresh prawns
1 large ripe tomato, diced
1 medium onion, diced
1 small red pepper, diced
1 small yellow/orange pepper, diced
1/2 cup fresh Italian parsley
2 cloves garlic, minced
2-3 strands saffron
1 lb paella rice (short grain)
1.5-2 pints fish or chicken stock
1/2 cup extra virgin olive oil
2 tbsp fish/oyester sauce
2 tbsp rice vinegar
Salt and pepper to taste
1/4 lb mussels, cleaned
1/4 lb cockles or clams, cleaned
1/4 lb squid, sliced into 1/4-inch rings
1/4 lb swordfish (or tuna), bite-size pieces
1/4 lb fresh prawns
1 large ripe tomato, diced
1 medium onion, diced
1 small red pepper, diced
1 small yellow/orange pepper, diced
1/2 cup fresh Italian parsley
2 cloves garlic, minced
2-3 strands saffron
1 lb paella rice (short grain)
1.5-2 pints fish or chicken stock
1/2 cup extra virgin olive oil
2 tbsp fish/oyester sauce
2 tbsp rice vinegar
Salt and pepper to taste
RECIPES BY MEARL FERNANDES
