Ingredients
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3 tbsp Extra Virgin Olive Oil
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1 OnionChopped
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1 Red PepperDiced
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3 GarlicChopped Cloves
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Salt & Pepper
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1 tbsp Fish Sauce
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1 1/2 tsp Smoked PaprikaKeep some to serve
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A pinch Saffron
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3 cups Egyptian Rice
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2 pints Chicken Stock
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1 cup Frozen PeasThawed
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1/2 cup ParsleyChopped stalks
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4 SquidsSliced into 3 cm strips
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10 PrawnsFresh shelled
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1 pot MusselsCooked & Drain (Optional)
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To Serve
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1/2 cup ParsleyLeaves
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Lemon Wedges
Directions
Steps
1
Done
|
Wash, trim and slice the squid, place in a bowl and add the fish sauce and combine with half a teaspoon of paprika. |
2
Done
|
In a large deep pan heat some oil and saute the onion, garlic, and red pepper. |
3
Done
|
Season and then stir in the paprika and saffron. Next, add the rice and stir in to coat the rice. |
4
Done
|
Pour in the stock, stir and simmer for 20 minutes or until rice is almost cooked. |
5
Done
|
Add a little water if the rice is too dry. Stir in the peas and parsley stalks, cover, and simmer for 3-4 minutes. |
6
Done
|
Then evenly place the squid, prawns, and mussels over the rice, cover, and allow to cook for five minutes. |
7
Done
|
Turn off the heat and let the pot stand for ten minutes. |
8
Done
|
Stir the paella, sprinkle over some paprika, chopped parsley leaves and serve with lemon wedges. |