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 1,852
printed 23

saved 2

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

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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.

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Purihirunesan
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