Name: Seafood paella
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 1 onions large, sliced; bay leaves; garlic cloves, minced; cumin seeds; 1 tin tomatoes Italian-style; 2 tomatoes grated; 1 kg prawns peeled,cleaned; 4-8 haddock fillet; mixed seafood; 1 hake medallions; 1 Tbs masala seafood; lemon juice fresh; 1 Tbs mayonnaise; stock vegetable; fresh thyme; lemon pepper; 2 cup mixed vegetables frozen; 1 pinch saffron; 1 l water; 1 pinch turmeric; salt; 4 cup rice basmati

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Ingredients (22)

1	onions — large, sliced
	bay leaves
	garlic — cloves, minced
	cumin — seeds
1	tin tomatoes — Italian-style
2	tomatoes — grated
1 kg	prawns — peeled,cleaned
4-8	haddock — fillet
	mixed seafood
1	hake — medallions
1 Tbs	masala — seafood
	lemon juice — fresh
1 Tbs	mayonnaise
	stock — vegetable
	fresh thyme
	lemon pepper
2 cup	mixed vegetables — frozen
1 pinch	saffron
1 l	water
1 pinch	turmeric
	salt
4 cup	rice — basmati

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Method:

Heat a good splash of olive oil and butter in a pan.
Add the onion, freshly minced garlic, bay leaves and the cumin seeds. Sauté until the onion turns a light pink colour.
Add the tin and fresh tomatoes and allow to cook until the water burns out. Season generously with freshly ground sea salt, pepper and chili flakes and a pinch of sugar.
Stir in the prawns and haddock (and seafood of your choice). Allow to
simmer gently for about 10 minutes adding a little bit of vegetable stock if the
mixture gets to dry.

*If you adding the calamari pan fry it with some butter, garlic and lemon juice and add it last to the chutney.

Combine the seafood masala/sauce lemon juice and mayonnaise and allow the medallions to marinate the fish.
Cover and set aside in the fridge.

Heat the stock add the thyme and pepper and butter.
Steam the vegetables in the stock for about 5 minutes until tender. Add the basmati rice an cover and set aside.

Heat a pot on high heat. Add the saffron and allow the saffron to get
warm and fragrant (this will only take a minute so be careful the
saffron doesn’t burn).
Crush the saffron with the back of a spoon and top up with water.
Add salt and turmeric and as soon as the water boils add the rice.
Cook the rice until softened but still has a bite.
Drain rinse and set a side.

Heat a small pot
Add a generous pinch of Spanish saffron.
Allow to heat and crush with your fingers
Add a cup of boiling water and allow the water and saffron to boil for
10 minutes until the reduced and the water changes to a beautiful
yellow-orange hue. Slice a selection of red, yellow and green peppers and some fresh green chilies and set aside. Fry 1 onion in some oil and set aside.

To Assemble:

It a large flat oven proof pot.
Drizzle the bottom with olive oil.
Add a thick layer of rice to cover the entire bottom. Add the seafood chutney.
Cover the chutney with the mixed vegetables and a thin layer or rice.
Layer the uncooked, marinated hake. Cover with all the remaining rice.
Garnish the rice with the peppers.
Drizzle with the saffron water. Dot with some garlic butter.
Steam for 15 minutes on high heat.
Add the fried onion and cup of vegetable stock and steam for another 15 minutes on medium heat.
Transfer to a hot oven for 10 minutes.
Dish into a big platter and serve with a dollop of sour cream.