For Alfonz’s birthday on this soggy Sunday, we decided to celebrate indoors with Spanish Seafood Paella.
- Olive Oil
- 1 Onion finely chopped
- 1 Red Pepper cored and finely chopped
- 2 Carrots finely chopped
- 3 Garlic Cloves Crushed
- 2 Diced Tomatoes
- Salt & Pepper 1/2 tsp.
- 200 grams Petit Peas
- 1-2 Cups Long Grain Rice
- 2-4 Cups Chicken Broth
- 1 kilo Seafood – Whole Prawns, Fresh Muscles, Monk Fish bite sized pieces & Octopus, (Fresh is always best)
- 1 pinch Saffron (couldn’t find Saffron, so we used Paella Sachets from SAFRONSA a Spanish company with Garlic, Bay Leaf, Turmeric, Sweet Paprika, Pepper, Thyme & Saffron)
- 1 Lemon Sliced into Wedges
Brown onions until translucent on medium heat in olive oil in a deep fry pan large enough to hold all your ingredients, and it must have a lid.
Add in your peppers, carrots, peas, garlic, saffron, salt and pepper, and sauté for five minutes.
Next, add in your rice making sure that the spices coat the rice.
After that, add in your broth and bring to a boil.
We are now ready for the seafood. Place your fish pieces on the bottom, as they will sink, next place your prawns preferably with their heads off and lastly your muscles on top. We added in extra muscles, our family favourite. They will cook in the steam no matter how many you place on the top, as long as the lid fits securely.
Cook 15 minutes, or until the rice is cooked.
Serve with lemon wedges.