Spanish Seafood and Rice
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 4 Tbsps olive oil
- 1 onion (finely chopped)
- 4 cloves garlic cloves (finely chopped)
- 1 red Bell pepper (deseeded and finely chopped)
- 2 red chili peppers (deseeded and finely chopped)
- 1 medium Squid (cleaned and chopped)
- 1 ¼ cups Paella rice
- 2 cups fish stock
- 2 pinches Saffron
- 8 slices Chorizo
- 1 cup frozen peas
- 16 ozs mussels (cleaned)
- 16 ozs clam (cleaned)
- 4 Langoustine (cooked)
- 1 lemon (juiced)
Preparation steps
1.
Heat the oil in a wide, shallow pan and gently cook then onion and garlic until soft but not brown.
2.
Add the bell pepper and the chilli pepper, stir for 2 minutes then add the squid and the rice. Stir to coat the rice in the oil then pour over the stock and add the saffron.
3.
Bring to a simmer, season with salt and pepper and cook gently for 15 minutes. Add the chorizo, peas, mussels and clams, cover with a lid and cook for 5-6 minutes or until the clams and mussels have opened and the rice is tender. Add a little water during the cooking if needed.
4.
Add the langoustines, heat through gently and drizzle over the lemon juice. Serve immediately.
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