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Seafood Paella

A community recipe by orchid

Not tested or verified by Nigella.com

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Introduction

Serves 4 large sized portions - would serve 6 with salad and rustic bread etc.

Ingredients

Serves: 4-6

Metric Cups

For the Seafood Paella

500 grams fish (or seafood)
250 grams frozen peas
1 tin chopped tomatoes (in rich juice)
1 red pepper
500 grams rice
1 litre boiling water
saffron strands (or 2 teaspoons of tumeric)
1 teaspoon salt
250 millilitres white wine
1 lemon (juice of)
2 tablespoons olive oil
2 fish stock cubes
1 clove garlic

For the Garnish

1 lemon (cut into 6 pieces)
3 hard-boiled eggs (cut in half to make 6 pieces)

For the Seafood Paella

17⅔ ounces fish (or seafood)
8⅚ ounces frozen peas
1 tin diced tomatoes (in rich juice)
1 red bell pepper
17⅔ ounces rice
1⅘ pints boiling water
saffron strands (or 2 teaspoons of tumeric)
1 teaspoon salt
9 fluid ounces white wine
1 lemon (juice of)
2 tablespoons olive oil
2 fish broth cubes
1 clove garlic

For the Garnish

1 lemon (cut into 6 pieces)
3 hard-boiled eggs (cut in half to make 6 pieces)

Method

Seafood Paella is a community recipe submitted by orchid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rub the pan/paella dish with the peeled clove of garlic. Heat the oil in a large frying pan with a lid/saucepan or hob proof paella dish (with a lid). Briefly fry fish/seafood (2-3 minutes).

Add pepper and peas and fry another minute. Add rice and stir, very briefly, then add all other ingredients and bring to the boil. Turn the heat to a low simmer, cover with a lid and leave on a low simmer for 20 minutes (do not stir!).

During this time boil the eggs for about 6-7 minutes, place in cool water, remove the shell and slice each egg in two. Slice the lemon into 6 pieces.

After 20 minutes the rice should have swelled up nicely and it should be ready to serve. Stir only if absolutely necessary as stirring will spoil the rice (it will make it go sticky and this is to be avoided).

Garnish with the lemon and hard boiled eggs. This is nice served with a green salad dressed with a little olive oil and vinegar dressing and good quality rustic continental bread. A Spanish white wine would be perfect to drink.

Rub the pan/paella dish with the peeled clove of garlic. Heat the oil in a large frying pan with a lid/saucepan or hob proof paella dish (with a lid). Briefly fry fish/seafood (2-3 minutes).

During this time boil the eggs for about 6-7 minutes, place in cool water, remove the shell and slice each egg in two. Slice the lemon into 6 pieces.