Seafood Rice Paella Style

A simple quick rice dish with a hint of 'paella'!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 3 Cook: 35 min

Ingredients

Squid 120-150g
Mussels 6
Prawns 4
Clams 6
Peppers (any 2 colours) 1/4 each
Garlic 2 cloves
Salt & pepper as required
Fish stock 500ml
Cherry tomatoes 4-6
Bay leaf 1
Saffron a pinch
Rice for 2 people

Method

1
Put the saffron in the fish stock and keep aside to infuse.
2
Wash the mussels and remove the beard. Wash away any sand from the clams.
3
Put the squid, mussels, clams and prawns in an oiled frying pan and cook for 1 minute. Add the roughly chopped peppers and cherry tomatoes and fry further for 2-3 minutes.
4
Add the unwashed rice (risotto or short grain) and fry until it becomes half translucent.
5
Add the fish stock from Step 1 and the bay leaf and put the lid on. Simmer for 2 minutes on medium heat. Turn the heat off and steam with the lid on for 20 minutes on residual heat. It's now ready to serve.

Tips & Note

●You can find reasonably priced saffron in middle eastern food shops
●At Step 3, use fresh raw seafood rather than a frozen seafood mix
Here's a recipe for how to make fresh fish stock.

Seafood Rice Paella Style

A simple quick rice dish with a hint of 'paella'!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 3

Cook: 35 min

Ingredients

Squid 120-150g
Mussels 6
Prawns 4
Clams 6
Peppers (any 2 colours) 1/4 each
Garlic 2 cloves
Salt & pepper as required
Fish stock 500ml
Cherry tomatoes 4-6
Bay leaf 1
Saffron a pinch
Rice for 2 people

Seafood Rice Paella Style

Recipe ID :1979 Posted on 15 JUL 2016

Serves 3

Cook 35min
views 5,263
printed 55

saved 2

A simple quick rice dish with a hint of 'paella'!

Share

Ingredients

Print Ingredients Email Ingredients
120-150g
6
4
6
1/4 each
2 cloves
as required
500ml
4-6
1
a pinch
for 2 people

Method

Cook
35min
1
Put the saffron in the fish stock and keep aside to infuse.
2
Wash the mussels and remove the beard. Wash away any sand from the clams.
3
Put the squid, mussels, clams and prawns in an oiled frying pan and cook for 1 minute. Add the roughly chopped peppers and cherry tomatoes and fry further for 2-3 minutes.
4
Add the unwashed rice (risotto or short grain) and fry until it becomes half translucent.
5
Add the fish stock from Step 1 and the bay leaf and put the lid on. Simmer for 2 minutes on medium heat. Turn the heat off and steam with the lid on for 20 minutes on residual heat. It's now ready to serve.

Tips & Note

●You can find reasonably priced saffron in middle eastern food shops
●At Step 3, use fresh raw seafood rather than a frozen seafood mix
Here's a recipe for how to make fresh fish stock.

PRO
Purihirunesan
I’ve got 103 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
Such a quick recipe using a microwave.
Swede, White crabmeat (from a dressed crab), Water, Dashi stock, Soy sauce, Mirin, Sake, Salt, Cornflour
PRO
Crispy skin on the outside and juicy fish on the inside.
Rainbow trout (whole), Salt, Metal skewer, Mirin
PRO
Nice and juicy with a lovely light sauce.
Rainbow trout fillets, Mushrooms, Soy sauce, Sake or white wine, Mirin, Sugar, Butter, Oil
PRO
I suddenly fancied eating this so I made it with all the ingredients to hand as I couldn't wait...
Enough ingredients for 2 people but I was greedy, Cooked rice, Soy sauce, Maple syrup, Peanut butter
PRO
So simple using kitchen scissors rather than a knife.
 
PRO
Use lots of your favourite herbs to get a lovely flavourful sauce.
Rainbow trout (whole), Butter, Salt & pepper, Fresh herbs, (such as parsley, tarragon, dill, thyme or mixed)
PRO

Similar Recipe

This is a recipe using Spanish piquillo peppers, it's also called sweet pointed pepper.
Piquillo peppers, ●Cooked rice, ●Chicken breast fillet, ●3 colour peppers, ●Chicken stock cube, ●Soy sauce, ●Sesame oil, ●Mirin, ●Salt & pepper, ●Tomato ketchup, Flour, Parmigiano reggiano, Tomato ketchup
Tobuchan
HOME
Spanish tinned food is quite delicious. I made fried udon with scallops in vieira sauce.
Udon noodles, Tinned scallops in vieira sauce, Garlic, Shallot, Olive oil, Dried chilli , Black olives, Capers, Salt
Flake the mackerel as you eat it.
Risotto rice or Japonica rice, Smoked mackerel fillets, Chinese leaves, Chorizo, Frozen green peas, Black olives, Chicken stock, Turmeric, Paprika, Chilli powder, Olive oil, Eggs, Parmigiano reggiano
Use both frozen prawns and squid to make this really delicious rice dish.
Prawns with heads (frozen), Squid (frozen), Onion (medium), Garlic, Carrot, Celery, Risotto rice, Chicken stock cube, Hot water, Mushrooms (medium), Paprika, Turmeric, Salt & pepper
KitchenCIB
HOME
This recipe uses a sauce of chicken stock blended with prawns with heads - it's so tasty!
Frozen prawns with heads, Frozen prawns, Chicken stock cube, Hot water, Pancetta, Onion, Yellow pepper, Broccoli, Carrot, Paprika powder, Turmeric, Short grain rice
Tobuchan
HOME
Paella is the most famous Spanish dish but caldoso is also a popular rice dish.
Rice, Onion, garlic, carrot, King prawns, Squid, Clams, Fish stock cube, Hot water, Tinned tomatoes (chopped), White wine

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME