Paella De Pescado

by Rachel Lim @ 02 Oct 2015

Olive Oil, for sautéing
5g (each) sliced onions and garlic
20g squids
100g uncooked bomba rice**
60g tomato Sauce
2g paprika powder
Salt and freshly ground pepper, to taste
240ml vegetable stock
2g ground turmeric (or a pinch of saffron)
50g sea bass
4 prawns
3 (each) half -shell green mussels and white clams
2 Thai asparagus spears, halved
10g (each) diced red, green and yellow capsicums
5g green peas Minced chives, for garnishing

Heat a paella pan over a high heat until hot. Add in the olive oil and sauté the sliced onions, sliced garlic and squids until fragrant. Add in the uncooked bomba rice and tomato sauce, stir well and season with paprika powder, salt and freshly ground pepper, to taste. Add in the vegetable stock and ground turmeric. Stir well and cook until the mixture reach a boiling point. Add in the rest of the seafood and simmer until green mussels and white clams are hot and bubbly. Add in the halved asparagus, all the diced capsicums and green peas. Cover the paella pan with aluminium foil and bake in a pre-heated oven at 200°C until rice grains are tender. Remove and garnish with minced chives. Serves 2

*This recipe is featured in September-October 2015 issue.

Paella De Pescado

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