Ingredients
Olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…Onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…Paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…Risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…Tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…Lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…Parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…Method
Heat 1 tbsp olive oil in a large frying pan or wok. Add 1 chopped onion and soften for 5 mins.Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp sherry or white wine, if using.
Once it has evaporated, stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock.
Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.
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