Seafood Paella
Servings 6
Difficulty Beginner
Total Time 1 hour 30 minutes COOK MODE
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INGREDIENTS
- 4 Tbsp (60ml) olive oil
- 100g calamari rings, thawed
- 100g chicken fillets, cut into strips
- Juice of 1 lemon
- 100g fish, cut into strips
- 8 prawns
- ¼ red pepper, cut into diamonds
- ½ onion, sliced
- 1 clove garlic, crushed
- 1 x 410 g can Rhodes Quality Chopped & Peeled Tomatoes
- 1 Tbsp (15ml) Hinds Spices Portuguese Chicken spice
- 1 tsp (5ml) Hinds Spices Turmeric
- 1 tsp (5ml) Hinds Spices – Spice for Rice
- 2 tsp (10ml) Hinds Spices Crushed Chillies
- 200ml rice
- 2 cups (500ml) chicken stock
- Salt and black pepper
- ½ cup (125ml) peas
- 10 steamed mussels in the half shell
- 6 olives, de-pipped
- 2 Tbsp (30 ml) parsley, chopped
METHOD
- Heat the olive oil and sauté the calamari and chicken fillets for 5 minutes. Season with salt and pepper and a squeeze of lemon juice.
- In the same pan, sauté the fish for 3 minutes, remove and season with salt and pepper and a squeeze of lemon juice. Repeat this process with the prawns, but sauté for 5 minutes.
- Remove from the pan and set aside.
- Sauté the peppers for 5 minutes and set aside.
- Add a little more oil to the pan and add the onions, frying for 5 minutes. Add the garlic and tomatoes and fry for a further 5 minutes. Then add the Hinds Spices Portuguese Chicken Spice, Hinds Spices Turmeric, Hinds Spices -Spice for Rice, Hinds Spices Crushed Chillies and rice and fry for 2 minutes. Then stir in the stock and seasoning and bring to the boil. Reduce the heat and simmer for 15 minutes.
- Add the peppers and peas and continue cooking for 5 minutes.
- Add the seafood, chicken and olives. Cover and steam for 5 minutes, garnish with chopped parsley.
