Thursday, November 10, 2011

Traditional paella is made in a large, wide pan, and the rice is not stirred while it cooks. For this quick, frying-pan version, you will need to stir the mixture occasionally. Try cooking it on the barbecue to give it a lovely smoky flavour.

8 minutes prep time
22 minutes cook time

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green capsicum, seeds removed, chopped
  • 2 large cloves garlic, chopped
  • 200 g IGA Signature rindless bacon, cut into thin strips
  • 1 large tomato, chopped, or 200 g IGA Signature canned chopped tomatoes
  • 300 g paella rice or arborio rice
  • 1/2 teaspoon saffron threads, crushed
  • 1.2 litres hot IGA Signature chicken stock s
  • 400 g mixed seafood (marinara mix)
  • lime wedges, to serve (optional)

Method:

1    Fry vegetables: Heat oil in a large, non-stick frying pan. Add onion, capsicum, garlic and bacon, and cook over low heat 5 minutes. Add tomato and cook 2 minutes.
2    Add rice and saffron:Add rice and stir to coat in the oil. Add saffron threads and heat for a few seconds, then pour in hot stock. Bring to the boil, stir lightly and simmer 5 minutes.
3    Add seafood: Mix in seafood, return to a gentle simmer and cook 10 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Serve with lime wedges, if you like.

Serving Information:

Each serving provides:
• 2346 kJ
• 36 g protein
• 16 g fat of which 4 g saturates
• 68 g carbohydrate

Shopping tips:

  • Always use saffron threads; powdered saffron loses its flavour more quickly, and can also be adulterated with cheaper spices such as turmeric. Although saffron is expensive, just a pinch is enough to flavour a dish

Swaps:

For seafood mix, use your own choice of seafood, such as ready-prepared mussels, raw prawns, fish and calamari • Or use 250 g chicken stir-fry strips, fried with the vegetables at step 1


...More ideas

Golden chickpea paella
Cook a mixture of chopped vegetables in the oil at step 1, such as 1 bulb fennel or 3 sticks celery, 1 yellow capsicum, and the onion and 1 crushed clove garlic. Omit the bacon. Add the tomato, rice and saffron as for the basic recipe and 1 teaspoon ground paprika. Add 1 chopped zucchini, 875 ml hot vegetable stock and 125 ml white wine, and cook for 5 minutes as for step 2. Add a 400 g can chickpeas, drained and rinsed, instead of seafood, and simmer 10 minutes as for step 3.

Chorizo and pork paella
Replace bacon with 150 g sliced chorizo and use 250 g pork stir-fry strips instead of seafood. Fry the pork and chorizo with the vegetables at step 1 or until the chorizo is crisp and the pork lightly browned. Instead of the green capsicum and saffron, add 1 teaspoon paprika, if you like (the chorizo may be sufficiently spicy). Stir in 125 g frozen peas 5 minutes before the end of cooking. .



Advertisement

Latest from 3pm Pick-Up

Publicicty Stunt?

Wednesday, October 22, 2014 More

Win The Ultimate Gold Class Experience

Wednesday, October 22, 2014 More

The Project's Exclusive Television Interview With Blake Garv ...

Tuesday, October 21, 2014 More

Have Better Sex With These 6 Tips

Tuesday, October 21, 2014 More

Royal Baby Due Date Confirmed!

Monday, October 20, 2014 More

Ricki-Lee Bumps N' Grinds While Singing 'Pony'

Monday, October 20, 2014 More
Advertisement