Seafood Paella

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August 15, 2017 by marksetchfield

SIX.jpgServes 4, prep time 15 minutes, cooking time 30-40 minutes

3 tbs extra virgin olive oil
1 chopped onion
1 red pepper diced
3 garlic cloves chopped
Salt & pepper
1 tbsp of fish sauce
1 1/2 tsp smoked paprika keeping some to serve
A pinch saffron
3 cups of Egyptian rice
2 pints of chicken stock
1 cup of thawed frozen peas
1/2 cup chopped parsley stalks
4 squids sliced into 3cm strips
10 fresh prawns shelled
1 pot of cooked mussels drained (optional)

1/2 parsley leaves
Lemon wedges

Wash, trim and slice the squid, place in a bowl and add the fish sauce and combine with half a teaspoon of paprika. In a large deep pan heat some oil and saute the onion, garlic and red pepper. Season and then stir in the paprika and saffron. Next, add the rice and stir in to coat the rice. Pour in the stock, stir and simmer for 20 minutes or until rice is almost cooked. Add a little water if the rice is too dry. Stir in the peas and parsley stalks, cover and simmer for 3-4 minutes. Then evenly place the squid, prawns and mussels over the rice, cover and allow to cook for five minutes. Turn off the heat and let the pot stand for ten minutes. Stir the paella, sprinkle over some paprika, chopped parsley leaves and serve with lemon wedges.

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