At one stage in the early stages of my culinary career everyone seemed to be making paella apparently it was a common end of the month meal.
Where any left over meats and fish and what ever you could find in your freezer was pot into the pot with rice and hey presto you had a meal.
I wasn’t really that comfortable with any of the recipes that were provided, so I did some research of my own and the following recipe is what I have adapted to my satisfaction.
2 tbsp olive oil
1 onion, finely chopped
1 green pepper, seeded and finely chopped
1 red or orange pepper, seeded and cut into strips
2 carrots, peeled and cut into julienne strips
2 cloves of crushed garlic
2 tomatoes, skinned and finely chopped
1 tsp saffron
350g raw rice
1kg mixed seafood (fish, prawns, calamari and mussels)
2-3 tbsp fresh coriander or parsley, chopped
200g sugar snap peas, trimmed
fresh limes or lemons, cut into wedges
1.Heat olive oil in a large frying pan.
2.Add onion, green and red peppers and carrots, and fry over a low heat for two minutes.
3.Add garlic, tomatoes and saffron and fry for three minutes.
4.Add the rice and stir well to make sure the rice is well coated.
5.Add about 800ml water or seafood stock and bring to the boil.
6.Simmer for 10 minutes.
7.Add seafood, coriander and sugar snap peas and stir well.
8.Cover and simmer for a further 10 -15 minutes.
9.Add a little water if it gets too dry.
10.The dish is ready when the rice is cooked.
Serve with lemon wedges.