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Summer Paella

Summer Paella recipe, brought to you by MiNDFOOD.

Summer Paella

This traditional Spanish dish is great for feeding a hungry group in a hurry. It’s ready in only 30 mins and with its fresh and seasonal ingredients packs a punch in flavour.

Serves 4

40g butter

2 tbsp olive oil

600g thick boneless white fish

fillets, cut into 5cm pieces

500g green prawns,

peeled, deveined

12 scallops, cleaned

1 brown onion, finely chopped

2 garlic cloves, crushed

2 white anchovies, rinsed, finely

chopped (optional)

2 tsp smoky paprika

½ tsp saffron threads

1 cup Spanish Calasparra rice

400g can diced tomatoes

2½ cups chicken stock

¼ cup small flat-leaf parsley

leaves, to serve

1 lemon, cut into wedges

1 Place onion in a pan and cook for 3 minutes, or until soft. Add garlic and anchovies. Cook for 1 minute. Sprinkle paprika and saffron over onion mixture. Cook for 1 minute or until aromatic.

2 Stir rice into spicy mixture until grains are coated. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until rice is tender.

3 Meanwhile, heat butter and oil in a large, deep non-stick frying pan over medium-high heat. Add half the fish and cook for 1 minute on each side, or until browned. Transfer to a plate.

4 Cook remaining fish. Cook the prawns until golden and transfer to plate. Sear scallops until just browned. Add seafood to pan with rice. Cook for 2 minutes or until heated through. Serve with parsley and lemon wedges.

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