Name: Seafood Paella
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Servings
Ingredients: Extra Virgin Olive Oil: 3 tbsp; Onion: 1; Red Pepper: 1; Garlic: 3; Salt & Pepper; Fish Sauce: 1 tbsp; Smoked Paprika: 1 1/2 tsp; Saffron: A pinch; Egyptian Rice: 3 cups; Chicken Stock: 2 pints; Frozen Peas: 1 cup; Parsley: 1/2 cup; Squids: 4; Prawns: 10; Mussels: 1 pot; Parsley: 1/2 cup; Lemon Wedges

Ingredients

Adjust Servings:

	3 tbsp Extra Virgin Olive Oil
	1 Onion Chopped
	1 Red Pepper Diced
	3 Garlic Chopped Cloves
	Salt & Pepper
	1 tbsp Fish Sauce
	1 1/2 tsp Smoked Paprika Keep some to serve
	A pinch Saffron
	3 cups Egyptian Rice
	2 pints Chicken Stock
	1 cup Frozen Peas Thawed
	1/2 cup Parsley Chopped stalks
	4 Squids Sliced into 3 cm strips
	10 Prawns Fresh shelled
	1 pot Mussels Cooked & Drain (Optional)
	To Serve
	1/2 cup Parsley Leaves
	Lemon Wedges

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Paella is a Spanish rice dish originally from Valencia. It is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region.

Ingredients

3 tbsp Extra Virgin Olive Oil
1 Onion
Chopped
1 Red Pepper
Diced
3 Garlic
Chopped Cloves
Salt & Pepper
1 tbsp Fish Sauce
1 1/2 tsp Smoked Paprika
Keep some to serve
A pinch Saffron
3 cups Egyptian Rice
2 pints Chicken Stock
1 cup Frozen Peas
Thawed
1/2 cup Parsley
Chopped stalks
4 Squids
Sliced into 3 cm strips
10 Prawns
Fresh shelled
1 pot Mussels
Cooked & Drain (Optional)
To Serve
1/2 cup Parsley
Leaves
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.