TWO-WAY PAELLA:
BUDGET & EXTRAVAGANT
SERVES 6
INGREDIENTS
PAELLA
30 ml (2 tbsp) Olive oil
1 Onion, chopped
2 Cloves of garlic, crushed
1 Red pepper, finely sliced
500 ml (2 cups) Short-grain rice
5 ml (1 tsp) Smoked paprika
1 pinch Saffron (optional)
1 l (4 cups) Fish stock
1 g Tin chopped tomatoes
125 ml (½ cup) Frozen peas
Salt and pepper
FOR THE BUDGET VERSION
300 g Hake fillets or portions, cubed
200 g Breco prawn meat
200 g Breco Half-shell mussels
FOR THE EXTRAVAGANT VERSION
300 g Breco Black Tiger prawns (whole, head-on, deveined)
200 g Breco Squid Rings
200 g Breco Half-shell mussels
200 g Hake fillets or portions, cubed
METHOD
1
Heat oil in a large pan. Fry the onion, garlic and pepper until soft.
2
Stir in rice, paprika, and saffron, then add stock and tomatoes. Simmer 30 minutes or until just cooked. Stir if needed, to avoid catching.
3
Add the seafood (depending on the version) and peas. Cook until the rice is tender and the seafood is cooked to your liking.
4
Season well. Let rest 5 minutes before serving.
5
Garnish as preferred.
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