Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Seafood Paella (no tomato version)




Source of Recipe


Stef Rozitis invention for tomato allergic friend






Recipe Introduction


This is pure decadence. Serves 2-4

Try clams, octopus, fish fillets, or any seafood you want instead of my suggestions. One friend made it with all prawns and calamari without the rest.





List of Ingredients



• saffron threads (pinch)
  
• water
  
• olive oil
  
• onion, chopped
  
• chicken breast, sliced (optional)
  
• red capsicum (bell pepper), sliced
  
• 1/2 cup shortgrain white rice
  
• 1/2 cup white wine
  
• 1/2 cup stock (chicken, fish or vegetable)
  
• 1/2 tbsp lemon juice
  
• pinch paprika
  
• 1 cup frozen peas
  
• 4 scallops
  
• 6 mussels (in shells)
  
• 12 prawns
  
• 2 calamari tubes
  
• finely chopped parsley
  






Instructions



1. soak saffron threads in warm water (small amount)
   
2. Cut calamari tube in half, cut each half into three and score insides of pieces in a criss-cross pattern. (or you may cut it in a ring)
   
3. Heat oil in wok. Fry onion gently. Add chicken breast if using.
   
4. Add in slice capsicum and give it a good stir. Pour in the rice and stir for 1-2 minutes until each grain is well covered with the oil.
   
5. Add wine and stock, lemon juice and paprika.
   
6. Stir in saffron. Bring to the boil. If more liquid is needed, add more stock.
   
7. when boiling, stir in peas. Turn down heat and add seafood.
   
8. Cover with lid and cook about 10m minutes until rice is right and seafood is just cooked but not rubbery.
   
9. Serve with finely chopped parsley.