Holiday-at-home recipe for 4 people, takes only 35 mins; recipe has olive oil, onion, pepper, garlic clove, paella rice, vegetable stock, saffron, seafood mix, lemon and flat-leaf parsley.
Spanish seafood rice
Course: Holiday-at-home
Servings
4
servings
Prep time
10 mins
Ingredients
- Flat Leaf Parsley: small handful flat-leaf parsley, roughly chopped
- Garlic Clove: 2 garlic cloves, sliced
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, finely chopped
- Pepper: 1 red and 1 yellow pepper, deseeded and sliced
- Vegetable Stock: 850ml hot vegetable stock (we used Kallo very low salt stock)
- Lemon: juice 1/2 small lemon
- Saffron: pinch saffron
- Seafood Mix: 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
- Paella Rice: 250g paella rice
Directions
- Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
- Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
