Spanish Seafood Rice
- Serves 4
- Prep 10 minutes
- Cook 35 minutes
Ingredients
- 1 tbsp olive oil
- 1 red and 1 yellow pepper deseeded and diced
- 2 garlic cloves
- sliced
- 250g paella rice
- 850ml hot vegetable stock
- Juice of half a small lemon
- pinch of saffron (instead I use turmeric to colour the rice)
- 400g mixed seafood (I use a mixture of mussels and prawns)
- small handful of flat leafed parsley roughly chopped
Preparation
- Chop and dessed the red and yellow peppers.
- Roughly chop the parsley.
The Process
- Heat the oil in a large saucepan and soften the onion for 6-7 minutes.
- Add the pepper and the garlic, cook for 2 mins more.
- 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 minutes, stirring occasionally until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 minutes or until piping hot and completely cooked through.