Seafood Paella
Originating in the rice-growing areas on Spain’s Mediterranean coast, Paella is especially associated with the region of Valencia. In this recipe, we pair fresh seafood with delicious BUITONI Tomato Coulis to create a stunning dish.
Ingredients
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30 milliliters Olive oil
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550 grams Firm white fish, cut into 2cm pieces
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1 kilogram Medium green prawns, peeled, deveined, tails left intact
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1 kilogram Pot ready mussels
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240 grams Cleaned squid tubes, scored and cut into 2cm squares
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45 grams MAGGI Chef Master Stock
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1.2 liters Water
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750 grams BUITONI Tomato Coulis
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500 grams Arborio rice
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5 grams Saffron threads
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120 grams Frozen peas
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60 grams Fresh Parsley leaves, roughly chopped
Preparation
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1Heat 1tbsp olive oil in a heavy based saucepan over medium high heat
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2Cook Seafood in batches for 2-3 minutes on each side or until seared all over. Clean frypan and add more oil as necessary
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3Add MAGGI Chef Master Stock and 1.2L water to make stock. Then add BUITONI Tomato Coulis to the pan over medium heat and bring to boil
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4Reduce heat to gently simmer, stir in rice. Cook, covered for 20-25 minutes
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5Add seafood, peas and saffron, cook for further 10 minutes or until rice is tender
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6Season with sea salt and cracked black pepper. Serve with lemon wedges and garnish with parsley leaves
Nutritional facts per serving
Energy
0.0 kcal
Protein
0.0 g
Carbohydrates
0.0 g
Sugars
0.0 g
Fiber
0.0 g
Sodium
0.0 mg
Fats
0.0 g
Saturated Fats
0.0 g
Components