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Seafood Paella

  • 60 min
  • Intermediate
  • 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.
  • 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
Components