Seafood Paella from Spain

    Prawn, clams, fish of choice and tomatoes come together beautifully with parboiled 'mota' chawal in this classic Spanish recipe. This is a very flexible recipe, you may use whatever kind of meat that's at hand, including the frozen kind.

    Jasmine

    Delhi, India
    1 person made this

    Ingredients
    Serves: 4 

    • 1/2 cup olive oil
    • 1 small onion sliced
    • 1 1/2 cups mote chawal
    • Water as needed
    • 2 medium tomatoes, sliced
    • 2 chopped sausages
    • 3 1/2 cups fish stock
    • 2 tsp ready made Paella masala
    • Few strands saffron
    • 15 clams
    • 15 prawns
    • 2 large fish fillet, chopped into bite sized pieces
    • 1 small red capsicum, cut into strips
    • 1/4 cup blanched green peas

    Directions
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat the olive oil in a wide skillet. Add the onion and cook. Mix in the rice, cook for two minutes. Add 1 cup of water and cook. Add tomato and sausage, stirring constantly until cooked. Set aside.
    2. Add fish stock, paella masala and saffron. Let the paella come to a boil. Cook for 5 more minutes.
    3. Add all the seafood and peas. Add red capsicum. Cover with aluminum foil. Reduce heat and simmer till rice is done. Serve with lemon slices just like tandoori chicken.

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