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Spanish seafood rice Recipe
Spanish seafood rice
  • Cook Time: 10 mins
  • Serving: 4 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 369
  • Carbohydrate Content: 58g
  • Fat Content: 7g
  • Fiber Content: 7g
  • Protein Content: 23g
  • Saturated Fat Content: 1g
  • Sodium Content: 1.05g
  • Sugar Content: 6g

Spanish seafood rice Recipe

By 2021-06-25

Spanish seafood rice is a Holiday-at-home recipe for 4 people, takes only 35 mins; recipe has olive oil, onion and pepper.

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

Instructions

  1. 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.
  2. 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.
  3. 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.

Author Chef Soomro [email protected]

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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