Tuesday, 27 September 2011

Seafood Paella

Thought I'd have a go at Seafood Paella . . . made for a good afternoon in the kitchen! This is (I like to think) slightly healthier then your average paella with the use of brown rice. Not exactly authentic but very tasty.


1 cup brown rice 
1 medium onion, diced
2 t crushed garlic
1 small red capsicum, chopped
2t smoked paprika
1t tumeric
1 large tomato, chopped
1 cup white wine
1 litre stock (I used half and half vege/fish stock)
knob of butter
1 small salmon fillet (skinned, boned and cut into small squares)
200g seafood marinara mix
1 cup baby peas
Garnish: chopped parsley + lemon wedges

Precook the brown rice. I used my rice cooker for this.

In a pan brown onion before adding garlic and capsicum and cooking through.

Add rice and 1.5 teaspoon of the paprika and tumeric. stir through and cook for a few minutes before adding tomato and doing the same.

Add the white wine. Turn the heat of the pan down low to simmer for a few minutes. Over the next hour or so, add small quantities of stock, allow to reduce before adding another small amount - about a cup at a time.

When you are down to your last few cups of stock heat a smaller pan. Melt knob of butter and add half a teaspoon of paprika. Add salmon to pan, cover with butter liquid and cook through for a few minutes before adding to the rice. 

Allow salmon to cook for 5-10 minutes before browning seafood marinara mix in another small pan. Add seafood and peas to paella mix along with the last cup of stock.

Once the last of the liquid has reduced down, it is ready to serve.

Garnished with chopped parsley and a lemon wedge. Yum!

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