Spicy seafood rice
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Try our version of paella for an easy, delicious and low-fat twist on this signature Spanish dish
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, thinly sliced
Garlic
3 clove(s), crushed
Dried bay leaf
1 whole, dried
Rice, white, dry
200 g, medium grain rice
Fresh red chilli
1 whole, finely chopped
Fish stock
2¾ cup(s), (680ml)
Dried saffron
2 g, (pinch)
Ling, raw
300 g, cut into 3cm pieces
Raw peeled prawns
12 small, shelled, deveined, tails intact
Mussels
12 piece(s), large
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Instructions
1
Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the onion, capsicum, garlic and bay leaf, stirring, for 5 minutes or until softened. Add the rice and chilli and cook, stirring, for 30 seconds. Add the stock and saffron, and season with salt and freshly ground black pepper. Bring to the boil. Reduce heat and simmer, covered, for 8 minutes or until the rice is partially cooked.
2
Add the fish and prawns. Cook, covered, for 3 minutes. Add the mussels. Cook, covered, for another 7 minutes or until the rice is tender and the seafood is just cooked. Sprinkle with parsley to serve.
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