If you are intimidated by seafood, this is the recipe for you! And it offers veggies of all the important colours – red, green and yellow for that great antioxidant boost.
Paella traditionally has fish, prawns, calamari and mussels, but I have adapted this recipe for my fish squeamish daughter. The result was a success for nearly everyone! My son opted for seconds placed into a tortilla and topped with plain yogurt.
I adapted this recipe from www.justeasyrecipes.co.za. Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 green pepper, seeded and finely chopped
1 red or orange pepper, seeded and cut into strips
2 carrots, peeled and cut into julienne strips
2 cloves of crushed garlic
1 tin tomatoes chopped
1 Tb paprika
350g long-grain rice
1kg mixed seafood (I used 3 fillets of frozen hake and 400 grams frozen cooked shrimp)
2-3 tbsp fresh coriander or parsley, chopped
200g sugar snap peas, trimmed
fresh limes or lemons, cut into wedges
- Heat olive oil in a large frying pan.
- Add onion, green and red peppers and carrots, and fry over a low heat for two minutes.
- Add garlic, tomatoes and paprika and fry for three minutes.
- Add the rice and stir well to make sure the rice is well coated.
- Add about 800ml water or seafood stock and bring to the boil.
- Simmer for 10 minutes.
- Add seafood, coriander and sugar snap peas and stir well.
- Cover and simmer for a further 10 -15 minutes.
- Add a little water if it gets too dry.
- The dish is ready once the rice is tender (if including mussels, they will be open when the dish is ready.)
- Season with salt and freshly ground black pepper, coriander and lemon wedges. I topped the servings with a dollop of double cream plain yogurt (not traditional, I am sure).