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SEAFOOD PAELLA RECIPE

Saturday April 4th, 2009
ImageSEAFOOD PAELLA
1 Ĺ lbs mixture of clams and mussels
75ml dry sherry
2 cloves chopped garlic
1 chopped onion
1 chopped red pepper
2 medium tomatoes, chopped
8oz paella rice
1pt hot fish stock
4oz frozen petit pois
Pinch of saffron
1 tbsp olive oil
1 tbsp sherry vinegar
Salt and freshly ground pepper
Clean shellfish and place in saucepan with sherry and half the garlic cover and bring to the boil gently then simmer for 4 minutes until the shellfish are open. Discard those that donít open. Sieve the stock into a jug or bowl. Heat the olive oil gently in a frying pan and add the onion and pepper cooking for about 10 minutes until soft. Add the rest of the garlic and after 1 minute stir in the tomatoes and cook for 3minutes. Add the rice and stir well. Add the stock and shellfish liquid. Stir. Add saffron and salt and simmer gently for 30 minutes stirring occasionally. After 25 minutes add the petit pois. Serve on a warm place topped with the shellfish and season with pepper and vinegar.
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