AllArt Beer Of The Week Blog Business Charity Christmas Cocktail Recipes Community Competition Coronavirus Covid 19 Dannielle Emery Design Education Emma Smith Environment Event Events Family Fun Fashion Festival Finance Fitness Food Food & Drink Football Gardening Hair & Beauty Health & Beauty Health & Fitness Historicaleigh Kids Kids Blogs Kids Competitions Kids Reviews Legal Legal Eagle Leigh Folk Festival Leigh On Sea Leigh On Sea Finds Leigh on Sea Leigh on Sea Sounds LoS Shop London Los Shop Melinda Giles Motherofalloutings Music MyLoS News Newsletter Offers Other Outfit Of The Week Parenting Picture Of The Week Politics Press Release Professional Property Property Of The Week Ray Morgan Recipes Restaurant Restaurant Review Review Shopping Shows & Music Shows & Music Review Southend Southend Airport Southend Borough Council Press Release Sport The Mortgage Mum Theatre Travel Village Green Weddings Whats On
Recipe of the week - Seafood Paella
This weeks recipe of the week is a great one for valentines. Seafood paella packed full of flavour, lots of colour and perfect for sharing.
I This recipe has only white fish and prawns in it, but feel free to add extra seafood or shellfish, that's the great thing about paella it's fun to create your own and don't worry if you don't have a paella pan as a normal non-stick frying pan will work just as well!
Serves two Ingredients
- 1 small onion (chopped small dice)
- 2 garlic cloves (crushed) Half a red pepper (chopped into chunky slices)
- 4 strands of saffron
- 1/2 tin of chopped tomatoes
- 120g bomba rice
- 60g frozen garden peas
- 250ml vegetable/chicken stock
- 1/4 glass white wine (optional)
- Water if required
- Sea salt and freshly ground black pepper
- Small handful of chopped flat leaf parsley
- 2 lemon wedges
- 1 bay leaf
- 1 tsp paprika (spanish if possible)
- 1 tbs spoon olive oil
- 200g king prawns (peeled)
- 200g meaty white fish (cut into medium sized chunks)
The method in the madness
1. Start with heating your pan over a medium to high heat, add the onions, garlic and red pepper and cook for 3 minutes until the onions start to soften.
2. Add the bay leaf, chopped tomatoes, wine, saffron, stock then bring to the boil.
3. Add paprika, peas and stir around.
4. Sprinkle in the rice evenly around the pan, stir in and bring back to the boil and turn the heat down to a simmer.
5. Cook for around 20 minutes until the rice is soft but still has a little bite (add a little water if needed if the rice soaks up the liquid to quickly). Stir throughout if you don't want the rice to stick to the bottom of the pan, ( although in Spain it is traditional for it to stick to the bottom the choice is yours?)
6. Add the seafood and cook for a further 5 minutes. When the fish is cooked remove the bay leaf, season to taste, sprinkle with parsley then your ready to serve, finish with lemon wedges.
This recipe is courtesy of Chef Justin from Justin's Food Company