|
| |
Seafood Rice Paella Recipe
|
|
 |
|
|
| |
|
| |
Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Seafood Rice Paella |
| |
|
| |
|
 |
 |
4-6 pieces
chicken |
|
|
3 onions,
sliced |
|
|
2 tomatoes,
skinned and chopped |
|
|
4-6 cloves of
garlic, crushed |
|
|
60 ml olive
oil |
|
|
400 g basmati
rice |
|
|
1 tbsp vinegar
|
|
|
600 ml chicken
stock |
|
|
225 g shrimps
or prawns |
|
|
8 prawns,
peeled deveined with tails intact
|
|
|
2 pimentos
preferably or 1-2 red capsicum, sliced lengthwise into
6-8 pieces |
|
|
15-18 olives
|
|
|
1/2 tsp saffron
|
|
|
2 tsp paprika,
freshly ground |
|
|
1 tsp chilli
sauce, optional |
|
|
225 g sausages
cut into 1-2 inch pieces
|
|
|
Salt and
pepper |
|
- Soak
rice in water and vinegar for 15 minutes. Fry shrimps or
prawns for 5 minutes. Heat oil in a large frying pan, brown
chicken pieces for 7 minutes, add sausages, fry for 3
minutes, take out all on absorbent paper. In the same frying
pan add chilli sauce, garlic and onions, fry for 5 minutes.
Add strained rice, fry for 1-2 minutes or until rice is
coated with oil. Add tomatoes, chicken, sausages, and
capsicum, reduce heat and cook for 5 minutes.
- Add
saffron to 1 cup of stock and bring to a boil, pour it over
the rice, add the rest of the stock and simmer on low heat
for 10 minutes. Stir in olives, partially fried prawns and
other ingredients and cook for 10 minutes uncovered or until
all liquid is absorbed and rice is cooked. Do not stir at
this stage if you want it to form a thin crust on the base
and serve immediately in the frying pan in which it is
cooked.
Serves 4
Preparation Time: 25 minutes
Cooking Time: 40 minutes
|
|
|
|
|
|
