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Seafood Paella

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Today we have something a bit more adventurous for you lot to work your magic on.  Firstly you will need a big-ass pan like the one in the picture.  Failing that a large frying pan will do.

Then you will need:

Rissotto Rice

Small tin of peas

One red pepper

Three large mushrooms

Two lemons

175ml of white wine (or one medium glass)

175 ml of Chicken stock

Mixed herbs and Tumeric

Mixed seafood (I recommend pre-cooked) such as Crawfish, Prawns, Clams, Mussels, Scollops, Squid, or even Crab.

Take a large hot pan and add a tablespoonful of oil.  Once this is heated add the peppers, peas and mushrooms and fry gently for a minute.  Then add the seafood and stir for two more minutes.  Add a sprinkle of mixed herbs and half a teaspoonful of Tumeric.  Cut one lemon in two and juice it, and add the lemon juice.   Then add the chicken stock and white wine and leave to simmer.

Meanwhile take a pan of boiling water and add a cup of rice and a teaspoon of tumeric.  Once the rice is soft enough drain the rice and water through a sieve or colander.  Then run the rice under a tap for a minute to wash off any excess tumeric.  Add the rice to the pan with the seafood and stir well.

While it is simmering heat an oven at 180 degrees celcius.  Once the oven is hot cover the pan in tin foil and place in the oven.  Note:  If you have cooked all this in a frying pan or wok just transfer it to a baking tin.

Once it looks and tastes cooked (note the mussels should be open, if not leave a little longer), cut the remaining lemon into quarters and place around the edges of the pan.

Allow to bake for twenty or thirty minutes and serve.



Written by Nick Gilmartin

February 18, 2009 at 2:55 pm

Posted in Food and Drink

Tagged with ,

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