Spanish rice Recipe

Spanish rice

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 2 garlic cloves, sliced
  • 250g paella rice
  • 850ml hot vegetable stock (we used Kallo very low salt stock)
  • pinch saffron
  • 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
  • juice ½ small lemon
  • small handful flat-leaf parsley, roughly chopped

Instructions

  1. Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
  2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
  3. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
Prep. Time: 10 minutes
Cook Time: 35 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Mediterranean
Main Ing.: Vegetables
0people reviewed this recipe

Copyright © 2019 MenuPages. All rights reserved. [ 0.2947 ]