Seafood paella with saffron rice – Food & Home Magazine

Name: Seafood paella with saffron rice – Food & Home Magazine
Ingredients: 1 tbsp olive oil + extra, to fry; 200g chorizo, sliced; 400g sustainable (jig-caught) baby calamari, washed, dried and seasoned with salt and freshly ground black pepper; 800g SPAR Argentinian King Prawns, deveined; 18 black mussels; 2 small red onions, peeled and finely chopped; 3 garlic cloves, peeled and finely sliced; 2 tsp fresh thyme leaves + extra sprigs, to garnish; 2 tsp fresh oregano leaves + extra sprigs, to garnish; 350g white rice; 125ml (½ cup) white wine; 150g tomatoes, peeled and diced; large pinch saffron; 1L (4 cups) fish/chicken stock; 1 x 200g packet pitted green olives, drained; 2 oranges, peeled and sliced; 2 red peppers, charred over direct heat, peeled, skinned and sliced; juice of 1 lemon + extra lemon wedges, to serve; 2 tsp fresh flat-leaf parsley leaves; salt; freshly ground black pepper

www.foodandhome.co.za

Celebrate World Paella Day with this vibrant seafood paella, packed with prawns, mussels and saffron-infused rice for a flavourful, crowd-pleasing dish.

View full recipe on www.foodandhome.co.za

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Cooking tools:

Paella pan
Slotted spoon
Paper towel
Wooden spoon
Stainless steel lifter
Stove
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Kitchen shears
Colander
Serving platter
Plate
Microplane
Citrus press
Ladle
Tongs
Kitchen scale
Pot

Ingredients

1 tbsp olive oil + extra, to fry
200g chorizo, sliced
400g sustainable (jig-caught) baby calamari, washed, dried and seasoned with salt and freshly ground black pepper
800g SPAR Argentinian King Prawns, deveined
18 black mussels
2 small red onions, peeled and finely chopped
3 garlic cloves, peeled and finely sliced
2 tsp fresh thyme leaves + extra sprigs, to garnish
2 tsp fresh oregano leaves + extra sprigs, to garnish
350g white rice
125ml (½ cup) white wine
150g tomatoes, peeled and diced
large pinch saffron
1L (4 cups) fish/chicken stock
1 x 200g packet pitted green olives, drained
2 oranges, peeled and sliced
2 red peppers, charred over direct heat, peeled, skinned and sliced
juice of 1 lemon + extra lemon wedges, to serve
2 tsp fresh flat-leaf parsley leaves
salt
freshly ground black pepper