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1/4 lb - Mussels, cleaned
1/4 lb - Cockles or clams, cleaned
1/4 lb - Squid, sliced into 1/4" rings
1/4 lb - Swordfish (or tuna), bite size pieces
1/4 lb - Fresh prawns
1 - Large ripe tomato - diced
1 - Medium onion - diced
1 - Small red pepper- diced
1 - small yellow/orange pepper, diced
1/2 cup- Fresh Italian parsley
2 cloves - Garlic, minced
2-3 strands- Saffron
1 lb - Paella rice (short grain)
1.5-2 pint- Fish or chicken stock
1/2 cup - Extra virgin olive oil
2 tbsp- Fish/oyster sauce
2 tbsp -rice vinegar
Salt and pepper to taste
How to Make Seafood Paella
Heat olive oil In a large paella pan.
Add the onion, garlic, peppers and tomatoes
Cook on a medium heat until the vegetables soften.
Add the squid and the swordfish.
Cook for 5 minutes on medium heat and then turn it to low.
Steam the cockles and mussels separately until they open. Keep aside.
Now add the rice to the pan, mix it with the fish so that it gets coated with the olive oil. Cook for 3-4 minutes.
Add the broth to the rice slowly.
Cook on high heat for 5 minutes then lower the heat.
In the meanwhile, mash the saffron strands, some salt, and the parsley in a mortar. Mix well.
Add this parsley mixture to the paella pan and blend it.
Cook for 10 minutes, stirring occasionally.
Now spoon out all the meat from the mussels.
Add the prawns and cockles to the dish, and cook for a another 5 minutes.
When the stock is absorbed by the rice, turn off the fire and add the mussels.
Now add the fish/oyster sauce and rice vinegar and toss well.
Cover the dish and allow the paella to rest for a few minutes.
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