We had a few friends over for a dinner and so we decided to try out a few recipes from Easy Everyday cookbook that we bought recently. The dishes turned out flavourful and quite easy to make. This is Ranjit's variation of "a fabulous paella" recipe. The recipe said that it served 6 people, but we found it to be enough for at least 8+ big helpings.
500 g prawns
~1 kg boneless fish fillets
500 g Spanish paella rice (we used Indian parboiled/steam Kolam rice, which has been boiled in its husk)
2 garlic cloves
1 large onion
1 red bell pepper
1 yellow bell pepper
175 ml dry white wine
a pinch of dried red chili flakes
2 tsp of paprika powder
1+ litre chicken stock
a pinch of saffron threads
125 g of fresh or frozen peas
flat leaf parsley
lime wedges for serving
*you can add mussels as well, but we could not get them on that day
1. Wash the fish and cut into bigger pieces. Wash and clean the prawns, leave the shells on.
2. Finely chop the garlic cloves, onion, slice the bell peppers and quarter the tomatoes. Soak saffron threads is a little bit of warm milk or water.
3. In a large pan, heat up about 2-3 tbsp of olive oil and first fry the bell peppers, onions and garlic for about 5 minutes or until softened. If like us, you don't have big enough pan, split it into two smaller pans.
4. Add the rice and salt to taste and stir it well. Next, pour the wine and keep frying until it reduces.
5. Add chili flakes, paprika powder, chicken stock and soaked saffron and stir well. We used chicken stock cubes dissolved in 1 litre of water. Bring it to a boil and let it simmer for at least 10 minutes.
6. Add the fish and tomatoes and cook for at least another 5 minutes. When the rice is almost done and almost all of the liquid is absorbed, add the peas and lastly, add the prawns. Cook for another 5 minutes or so. If you are using mussels, add them last just after prawns and continue cooking for a few minutes until they open up.
7. Just before serving, sprinkle with freshly chopped parsley. Serve with lime wedges on the side.
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