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Seafood paella

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 13
Servings 7
Time 20 minutes


  • 30
    olive oil
  • 1
    onion, finely chopped
  • 1
    green pepper, seeded and finely chopped
  • 1
    red or orange pepper, seeded and cut into strips
  • 2
    carrots, peeled and cut into julienne strips
  • 2
    cloves garlic, crushed
  • 2
    tomatoes, skinned and finely chopped
  • 5
  • 350
    long-grain rice
  • 1
    mixed seafood (fish, prawns, calamari and mussels
  • 30
    fresh coriander or parsley, chopped
  • 200
    mangetout, trimmed
  • fresh limes or lemons, cut into wedges


30 minutes
Heat 30 ml oil in a large frying pan.
Add onion, green and red peppers and carrots, and fry over a low heat for two minutes.
Add garlic, tomatoes and saffron and fry for three minutes.
Add garlic, tomatoes and saffron and fry for three minutes.
Add the rice and stir well to make sure the rice is well coated.
Add about 800 ml water or seafood stock and bring to the boil. Simmer for 10 minutes.
Add seafood, coriander and mangetout and stir well.
Cover and simmer for a further 10 to 15 minutes.
Add a little water if it gets too dry.
The dish is ready once the mussels open and the rice is tender.
Season with salt and freshly ground black pepper, and serve hot with coriander aioli (see recipe).

Read more on: fish/seafood  |  sauté

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