Spanish Seafood Rice
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ⅔ cups mussels
- 1 ⅔ cups fresh Squid (cleaned and ready to cook)
- 3 Tbsps olive oil
- 1 ⅔ cups King prawn (peeled up to the tails, entrails removed)
- 1 red pepper (diced)
- 1 shallot (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 ½ cups short grain rice
- ⅔ cup dry white wine
- 1 ⅔ cups fish stock
- 1 ⅔ cups vegetable stock
- ⅒ gram Saffron
- 2 Tomatoes (peeled and diced)
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Discard any open mussels. Cut the squid tubes into rings and the tentacles into pieces.
2.
Heat 2 tbsp oil in a pan and fry the seafood for a few minutes. Remove from the pan and set aside. Add the pepper to pan and fry for a few minutes. Remove from the pan and heat the remaining oil. Fry the shallot and the garlic, add the rice and then quench with the wine and both types of stock. Season with salt, ground black pepper and saffron. Cover with a lid and simmer for 20-25 min.
3.
Return the seafood and the pepper to the pan, add the tomatoes and the parsley and mix well. Cover with a lid and cook for a further 5-7 min. Serve immediately.
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