Spanish seafood rice

Method3 steps · about 45 min

1. 1

   Step 1: Peel and finely chop the onion (1), wash and deseed both peppers and slice them, and peel and slice both garlic cloves (2). Heat all the olive oil (1 tbsp) in a large saucepan and soften the prepared onion for six to seven minutes. Add all the sliced peppers and garlic and cook for two more minutes, then stir in all the dry paella rice (250 g) and cook for one minute, stirring to coat it.

   Uses 1 tbsp olive oil · 1 onion, finely chopped · 1 red pepper, deseeded and sliced · 1 yellow pepper, deseeded and sliced · 2 garlic cloves, peeled and sliced · 250 g dry paella rice

2. 2

   Step 2: Pour all eight hundred and fifty millilitres hot vegetable stock (850 ml) into the coated rice pan, add the pinch saffron and bring to a boil. Cook uncovered at a gentle bubble for twenty minutes, stirring occasionally, until the rice is tender.

   Simmer paella rice uncovered until tender · 20 minUses The entire rice-aromatic pan · 850 ml hot prepared vegetable stock · 1 pinch saffron

3. 3

   Step 3: Stir all the fully defrosted seafood mix (400 g) and the juice of half a small lemon into the tender rice. Cook for two minutes as a guide, following the seafood package directions and continuing until every piece is piping hot and completely cooked through. If any component is raw, continue until its thickest pieces reach 63 °C /145 °F; do not rely on the short guide alone. Wash and roughly chop the flat-leaf parsley, then serve the rice immediately as four portions in warm bowls scattered with the parsley.

   Uses The entire cooked rice pan · 400 g frozen seafood mix, fully defrosted in the refrigerator before use · Juice of ½ small lemon · 1 small handful flat-leaf parsley, roughly chopped