Fish and prawn Paella
Here is another dish so that I have never tried but always wanted to make for ages...Spanish Paella and I am so glad that I did. This dish can be done in so many ways because of its versatility. I used Spanish Paella rice to make this dish. You can make it to your preferences and works really well with delicate, light meats.
A traditional Spanish seafood paella has seafood including mussels and oysters. It can also be made chicken and chorizo. Both dishes contain vegetables too such as peas, runner beans, bell peppers, broccoli and carrots.
I made this particular paella with medley of fish, prawns and crab. Also I added Argentinian shrimp to the mix and these bad boys are delicious. They are so juicy and absorb flavours so nicely.
In terms of vegetables I used are green runner beans, broccoli, bell peppers and carrots. This paella is great if you are a fan of certain seafoods. You can tell which ones I have omitted.
Finally, I garnished the food with parsley and a fried baby courgette and sweet chilli pepper.
Prep: 30 mins
Cooking time: 1 hour and 20 mins
-1 pack of king prawns
-1 pack of Argentinian shrimp
-2 fillets of cod
-2 fillets of salmon
-2 fillets of haddock
-1 tub of crab shredded
-2 tbsp olive oil
-1 large onion
-1 pack paella rice approx 500g
-1 Tsp garlic paste
-2 tsp smoked paprika
-500ml of chicken stock
-1 pack of green beans
-1 green bell pepper
-100g frozen peas
-sweet pepper, baby courgette and parsley leaves for garnish
Wash and prep the fish, prawns, Argentinian shrimp and vegetables.
Fry the courgette and bell pepper in butter on a medium heat in a frying pan until sautéed.
Fry the cod, followed by the salmon and haddock and put aside.
Create a stock until knorr's chicken stock cube and the fish flavours from the frying pan.
Fry the paella rice in a large saucepan in olive oil.
Add the stock to the paella rice.
Add the garlic paste, paparika and cayenne pepper.
Allow to cook for 10 mins.
Add the fish, prawns, Argentinian shrimp and crab to the rice.
Add the vegetables to the rice.
Allow to cook for a further 10 minutes.
Fry a baby sweet pepper and baby courgette
Serve on a plate with the sweet pepper and baby courgette as a garnish.