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 Christmas
Recipes: Main Dishes. No.4 of 12 - Seafood Paella
By Paul Curran
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Christmas recipe serves: 12
Preparation time: 10 minutes
Cooking time: 40 minutes
Calories per serving: 605
Not suitable for freezing
Christmas Recipe Ingredients:
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Onions or shallot: 225 g (8 oz)
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Celery, 125 g (4 oz)
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Garlic cloves, 3
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Fish stock, 1.1 litres (2 pints)
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White wine, 300 ml (10 fl oz)
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Saffron, 1.25 ml (quarter tsp)
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Bay leaf, 1
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Fish fillets, skinless, cod, salmon, haddock 450
g (1 lb)
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Rice, wild 125 g (4 oz)
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Olive oil, 50 ml (2 fl oz)
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Rice, long-grain, 350 g (12 oz)
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Salt and pepper
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Butter, 25 g (1 oz)
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Mushrooms, wild in oil, drained 280 g jar
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Mushrooms, brown-cap 125 g (4 oz)
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Watercress, 2 bunches
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Prawns, King, peeled, cooked 500 g ( 1 lb)
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Crush peeled
garlic, chop the celery and the onions. Combine the fish, bay leaf, wine,
saffron and stock. Heat till biling and stand for 10 minutes. Sieve off
the fish and keep the liquid. Fork the fish into large pieces.
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Prepare cooked
wild rice in salted boiling water. About 40 minutes. Remove from the
liquid and keep.
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At the same
time, cook the garlic, celery and onions in the oil until soft. Add
long-grain rice, heating for a couple of minutes before introducing the
stock and bringing to the boil. Add seasoning and cook with a lid on at
200 degrees centigrade (400 F) for about 30 minutes.
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Cook all the
mushrooms in butter for about 2 minutes. Take out the mushrooms, add the
watercross and stir for about two minutes, till floppy.
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Mix the prawns,
fish, watercress, mushrooms and wild rice into the long-grain rice. Season
to taste and warm in oven for another minute.
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Then serve.
Article Source :
www.womenbrands.com
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