Seafood Paella
Delicious and easy seafood paella.
- 1 large onion (chopped)
- 2 clove garlic (crushed)
- Spray oil
- 1 red pepper (deseeded and sliced)
- 1 yellow pepper (deseeded and sliced)
- 225g risotto rice
- 600ml/1 pint fish stock
- Few Strands saffron
- 225g ripe tomatoes (skinned and chopped)
- 350g mixed fresh seafood (defrosted or frozen)
- 75g peas (fresh or frozen )
- Salt
- Freshly ground black pepper
- 2 tbsp chopped parsley
- In a very large deep frying pan, cook the onions and garlic in spray oil over a low heat until softened.
- Add the peppers and cook for about 3 minutes until tender.
- Stir in the rice and cook for about 1 minute before adding some of the stock and saffron.
- Bring to the boil, then reduce the heat and add the tomatoes.
- Cook gently, adding more stock as and when necessary, for about 20 minutes.
- When all the liquid has been absorbed and the rice is tender, add the seafood and peas.
- Season well with salt and pepper and cook for about 10 minutes.
- If the paella starts to stick to the pan, add more liquid.
- Serve hot, sprinkled with parsley, with a mixed salad.