Seafood Paella

Name: Seafood Paella
Total time: 1 h
Yield: 10
Ingredients: 30 milliliters Olive oil,550 grams Firm white fish cut into 2cm pieces,1 kilogram Medium green prawns peeled deveined tails left intact,1 kilogram Pot ready mussels,240 grams Cleaned squid tubes scored and cut into 2cm squares,45 grams MAGGI Chef Master Stock,1.2 liters Water,750 grams BUITONI Tomato Coulis,500 grams Arborio rice,5 grams Saffron threads,120 grams Frozen peas,60 grams Fresh Parsley leaves roughly chopped

Preparation time
60 min
Difficulty Intermediate
Number of servings
10

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

30 milliliters Olive oil
550 grams Firm white fish, cut into 2cm pieces
1 kilogram Medium green prawns, peeled, deveined, tails left intact
1 kilogram Pot ready mussels
240 grams Cleaned squid tubes, scored and cut into 2cm squares
45 grams MAGGI Chef Master Stock
1.2 liters Water
750 grams BUITONI Tomato Coulis
500 grams Arborio rice
5 grams Saffron threads
120 grams Frozen peas
60 grams Fresh Parsley leaves, roughly chopped

Preparation

1

Heat 1tbsp olive oil in a heavy based saucepan over medium high heat
2

Cook Seafood in batches for 2-3 minutes on each side or until seared all over. Clean frypan and add more oil as necessary
3

Add 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
4

Reduce heat to gently simmer, stir in rice. Cook, covered for 20-25 minutes
5

Add seafood, peas and saffron, cook for further 10 minutes or until rice is tender
6

Season with sea salt and cracked black pepper. Serve with lemon wedges and garnish with parsley leaves