Spanish rice

Recipe from: 2/2/2008 12:00:00 AM

Ingredients 16
Servings 2
Time 20

Ingredients

  • 45
    ml
    olive oil
  • 5
    slices
    bacon, chopped
  • 1
    medium onion, chopped
  • 1
    red or yellow pepper, chopped
  • 2
    tomatoes, peeled and diced
  • 5
    ml
    paprika
  • 250
    ml
    rice
  • 5
    ml
    turmeric
  • 500
    ml
    fish or chicken stock
  • 2
    bay leaves
  • salt and pepper, to taste
  • 200
    g
    peas
  • 15
    ml
    chopped fresh parsley
  • 300
    g
    hake steaks, cut into chunks
  • 200
    g
    raw prawns, peeled with tails or
  • 200
    g
    calamari rings, or a mixture of both
 

Method

45
 
Heat half the oil in a large deep frying pan over medium heat. Sauté bacon, onion and peppers for 5 minutes. Add tomatoes and paprika, cook for 2 minutes. Add rice, turmeric, stock, bay leaves, salt and pepper. Simmer uncovered for 15 minutes. Add peas and cook for a further 10 minutes. Heat remaining oil in another frying pan, stir in parsley, add hake and cook for 3 minutes. Add prawns and/or calamari, cook for 5 minutes until prawns turn pink and calamari looks opaque. Add seafood to rice mixture, toss gently and heat through for 5 minutes. Serve warm.
 

Read more on: deep-fry  |  starch
 

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