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Seafood Paella
Seafood Paella

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We hope you got benefit from reading it, now let’s go back to seafood paella recipe. To make seafood paella you only need 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Seafood Paella:
  1. Provide 250 g kingklip fillet
  2. You need 300 g calamari rings
  3. Prepare 300 g mussel meat
  4. Take 300 g king prawns
  5. Take 1 red onion - finely chopped
  6. Use 1 tin chopped tomato
  7. Get 50 ml tomato paste
  8. Provide 5 cloves garlic finely minced
  9. Provide 1 thumb size ginger - grated
  10. Get Pinch saffron
  11. Get 2 cups basmati rice
  12. You need 1 cup hot water
  13. Provide 3 cups cold water
  14. You need 1 cup baby peas
  15. You need 1 red pepper - sliced
  16. Take To serve- parsley and lemon wedges
Instructions to make Seafood Paella:
  1. Heat olive oil and fry kingklip in small batches for 3-4 minutes. Remove and set aside
  2. Fry calamari in same pan for 5 minutes and remove
  3. Fry onion, garlic and ginger until fragrant in 1 Tbls ghee
  4. Add tin of tomatoes and tomato paste and reduce for 10 minutes on medium heat
  5. Meanwhile add a pinch of saffron to 1 cup hot water and steep for 10minutes
  6. Add rice to tomatoes sauce and braise for 5 minutes uncovered
  7. Strain saffron and add infused water to tomatoes and rice mixture together with 3 cups cold water. Bring to the boil
  8. Return precooked fish and calamari to the pan
  9. Add mussel meat, peas and red pepper and simmer with lid closed until most of the liquid is absorbed
  10. Place prawns on top of rice and steam for 10 minutes until cooked
  11. Serve with parsley and lemon wedges

For this reason, many non-Spaniards view it as Spain's national dish. What beats paella for a romantic night in? Prepare it together as a couple then sit down to enjoy it followed by dessert and a great movie. Felicity Cloake's masterclass It may not be the traditional Valencian way, but follow these steps for a surefire crowdpleaser. Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels with garlic and parsley paste and saffron.

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