Seafood Paella

Serves 3

Ingredients:

• 1 x large onion
• 1 tbsp sugar
• 1 tsp red wine vinegar
• 1 x red pepper
• 1 x canned tomato
• 1 tsp tomato paste
• 4 x cloves garlic
• 3 x spring onions
• 150g peas
• 300g prawns
• 4 x hake fillets chopped up
• 2 tsp Cajun spice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 x sachets fish stock (can alternate with fresh fish stock if you have)
• 10 x strands saffron
• 1 liter water
• ¼ cup lemon juice
• 300g Egyptian rice/Spanish bomba rice or Italian arborio rice

Steps:

Boil 500 ml of the water and add the fish stock and saffron and let it sit

To a pan, add 3 tbsp oil and put on a medium to high heat. Add the chopped onions, red pepper and tablespoon of sugar, sauté until the onions are soft and translucent and going slightly brown then add in your garlic and stir until cooked through.

Add all the spices to the onion mix and stir

Add the rice and mix so it’s properly incorporated with all the onions, peppers and spices.

Add in the can of tomatoes and stir.

Add the 500ml of fish stock and saffron liquid and stir then add the remaining 500ml water and lemon juice.

Add the peas, salt and pepper

Let put the lid on and let everything simmer for about 30 minutes, keep checking on it and give it a stir.

When the liquid is almost absorbed and the rice is soft, add in the prawns and cut up hake fillets.

Let it cook until the prawns are pink, soft but cooked all the way through, and the fish is starting to flake apart, roughly 8 minutes – seafood cooks very fast!

Taste for seasoning and garnish with chopped parsley and lemon wedges.

Tip:

I don’t like my paella too dry, so this recipe is a saucy type of paella. If you prefer it more dry, add less liquid.
You can use any seafood you have, you can add in chicken and/or chorizo – just roll with what you have and what you prefer!