+Sea Harvest

#EatMoreFish. Today’s meal suggestion is our trusted and savoured Seafood Paella! Prepared in a variety of ways all over the world; we know you will love this dish!
Did you know many believe that paella happened pretty much by accident? After royal banquets, the Spanish kings’ servants would mix the leftovers in large pots and take them home. The name paella, it is said, originates from the Arab word “baqiyah” meaning leftovers.

Paella (Serves 4-6)

Ingredients:

2 tbsp (30 ml) olive oil
1 large red bell pepper
1 large onion
3 garlic cloves
1 litre (1000 ml) fish or chicken stock
800 g Prawns, shell-on and deveined
250 g Mussels, half shelled
500 g firm White fish
250 g Calamari rings
2 cups (500 ml) medium grain rice
2 tomatoes, peeled, deseed & diced
Pinch saffron threads
¼ tsp (1.25 ml) smoked paprika
1 cup (250 ml) frozen peas

Method:

1. Heat a typical paella pan and sauté onion and garlic in olive oil until translucent.

2. Add red peppers and sauté further for 5 minutes.

3. Soak saffron threads in 1 cup of the stock and set aside.

4. Add tomatoes, smoked paprika and rice to the pan and sauté until the rice is coated in the olive oil.

5. Add the cup of saffron infused stock to the rice mixture and allow to simmer. Reduce heat to medium low, cooking uncovered without stirring for 10 minutes, or until the stock has been absorbed.

6. Add prawns, calamari rings, mussels and peas to the rice and cover with a fitted lid.
7. Cook for a further 10 to 20 minutes or until the mussels and calamari are cooked and prawns have turned an orange-pink colour.

8. Lightly season with salt and black pepper.

Note: Remember to drain the seafood well after they are thawed to prevent too much water from sitting in the pan. Rather add spoonful’s of the fish stock as required.