Spanish seafood rice

Ingredients

• 1 tblsp Olive Oil
• 1 chopped Onion
• 1 Red Pepper
• 1 Yellow Pepper
• 2 sliced Garlic Clove
• 250g Paella Rice
• 800ml Vegetable Stock
• Pinch Saffron
• 400g Frozen Seafood mix
• Juice of 1/2 Lemon
• Handful Parsley

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a large saucepan over a medium heat and cook the onion for 6-7 mins until soft.
2. Add the red and yellow peppers along with the garlic and cook for a further 2 mins.
3. Tip in the paella rice and stir for 1 min so the grains are coated in oil.
4. Pour in the vegetable stock, add the saffron and bring everything to the boil.
5. Leave the pan uncovered and simmer gently for 20 mins, stirring now and then, until the rice is tender.
6. Stir through the frozen seafood mix and lemon juice, then cook for a further 2 mins until the seafood is piping hot and fully cooked.
7. Spoon into warm bowls and finish with a scattering of parsley.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.