Seafood Paella

 

                    An ideal dish for entertaining, this colourful and exotic dish is made with a mixture of white fish and seafood, plus red pepper, asparagus, tomatoes and artichokes. Serve with a green salad.

Serves 4

• 1 liter homemade fish or chicken stock
• 500 ml water
• 1 small onion, halved
• Large pinch of saffron threads
• 60 ml olive oil
• 2 large garlic cloves, minced
• 1 red pepper, deseeded and chopped
• 625 ml paella or risotto rice
• 160 ml dry white wine
• 350 gr firm white fish, skinned and cut into chunks
• 250 gr peeled raw shrimp, thawed if frozen
• 125 gr squid, cleaned and sliced
• 150 gr asparagus, trimmed and sliced
• 2 large tomatoes, peeled, desseded and chopped
• 12 pitted olives, sliced
• 30 ml chopped fresh parsley
• 15 ml lemon juice
• 398 ml can artichoke hearts, drained, rinsed and halved
• 8 small lemon wedges
• 30 ml chopped fresh parsley, extra

1. Pour the stock and water in a very large pot with the onion and saffron.
2. Bring to a boil, then cover and reduce the heat ; simmer gently for 10 minutes, then strain into a large jug.
3. Heat the oil in a paella pan and add the garlic and red pepper, cook gently for 2-3 minutes, then add the rice ; cook for 5 minutes, stirring often, until the rice looks transparent.
4. Add the wine, stir, then allow it to bubble up and evaporate ; ladle about one-third of the reserved stock into the rice.
5. When it has all been absorbed, add a further third, then cook gently until it has been absorbed.
6. Add the remaining ingredients (except the lemon wedges and extra chopped parsley) to the pan, along with the rest of the stock.
7. Cook gently, stirring occasionally, for about 10 minutes until all the seafood is cooked and the rice and vegetables are tender, adding eztra stock or hot water, if needed.
8. Season to taste ; garnish with lemon wedges and extra chopped parsley.

Each serving : 44 g protein, 3 g fat, 38 g carbohydrate, 4.5 g fibre, 397 Calories.

BON APPÉTIT