Seafood Paella

Name: Seafood Paella
Cuisine: South African
Ingredients: 250 g kingklip fillet; 300 g calamari rings; 300 g mussel meat; 300 g king prawns; 1 red onion - finely chopped; 1 tin chopped tomato; 50 ml tomato paste; 5 cloves garlic finely minced; 1 thumb size ginger - grated; Pinch saffron; 2 cups basmati rice; 1 cup hot water; 3 cups cold water; 1 cup baby peas; 1 red pepper - sliced; To serve- parsley and lemon wedges

Aislin @cook_7588747

A generous mix of seafood and rice in a rich, flavourful saffron sauce

Aislin @cook_7588747

A generous mix of seafood and rice in a rich, flavourful saffron sauce

Saved

Ingredients

250 gkingklip fillet
300 gcalamari rings
300 gmussel meat
300 gking prawns
1red onion - finely chopped
1 tinchopped tomato
50 mltomato paste
5 clovesgarlic finely minced
1thumb size ginger - grated
Pinchsaffron
2 cupsbasmati rice
1 cuphot water
3 cupscold water
1 cupbaby peas
1red pepper - sliced
To serve- parsley and lemon wedges

Saved

Steps

1

Heat olive oil and fry kingklip in small batches for 3-4 minutes. Remove and set aside
2

Fry calamari in same pan for 5 minutes and remove
3

Fry onion, garlic and ginger until fragrant in 1 Tbls ghee
4

Add tin of tomatoes and tomato paste and reduce for 10 minutes on medium heat
5

Meanwhile add a pinch of saffron to 1 cup hot water and steep for 10minutes
6

Add rice to tomatoes sauce and braise for 5 minutes uncovered
7

Strain saffron and add infused water to tomatoes and rice mixture together with 3 cups cold water. Bring to the boil
8

Return precooked fish and calamari to the pan
9

Add mussel meat, peas and red pepper and simmer with lid closed until most of the liquid is absorbed
10

Place prawns on top of rice and steam for 10 minutes until cooked
11

Serve with parsley and lemon wedges