#Seafood Paella

The Best Seafood Paella EVER!

I have a guilty pleasure-  and that is to buy food magazines when I am at the store. I love trying out new recipes.

 

So here is the first one…

 

(Recipe out of the Freshly Living magazine of November 2018)

 

NOTE:

You can replace half of the shellfish with calamari and extra white fish- that is what I did.

 

So here we go:

 

3tbs of Olive oil

12 prawns cleaned (I used those shelled ones from Woolies)

400g of sustainable white fish (like Hake)

Salt and black pepper to taste

1 large onion chopped

2 large red peppers, finely chopped

2 cloves of garlic, finely chopped (I used 2 teaspoons of crushed garlic)

2 large salad tomatoes, grated

1 1/2 arborio rice (I used Basmati)

2 tsp smoked paprika

1.25l of fish or vegetable stock

8- 12 mussels, cleaned and steamed (I left that out)

Fresh parsley.

Lemon wedges

Aioli

 

Heat half the oil in a large ovenproof pan.

Fry prawns and fish until parcooked, season and set aside.

Add remaining oil to the pan and fry the onion until soft.

Then add the peppers, garlic and tomatoes and fry for 5-8 minutes

Increase and stir the rice through with the paprika and fry for a few seconds

Add the stock, briefly stir to combine.

Refrain from stirring for the rest of the cooking time.

Simmer for 3 minutes, reduce heat and simmer for 5 more (until the liquid is below the rice level)

 

-Preheat oven to 180’C-

 

Add prawns, fish and mussels to the pan.

Cover with foil and bake for 10 minutes

 

Remove and allow to rest for 5 minutes.

 

Top with parsley and serve with lemon and aioli on the side.

 

Aioli recipe:

Combine 2 egg yolks, finely grated garlic (round about 2 cloves), pinch of mustard powder, 3ml of salt and a dash of black pepper and 5ml of vinegar until combined.

Wisk in 60-80ml olive oil with a stick blender until thick and creamy.  Ajust seasoning and serve with chopped parsley.

 

 

 

 

 

 

 

 

 

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