Seafood Paella

Firstly, prepare the rice. Add the rice to a bowl.

Rinse the rice a few times until the water runs clear. Allow the rice to soak for 10 minutes.

Discard the water that the rice had been soaking in. Empty the rice into a big pot & cover with water. Add in the turmeric, salt & 1 tablespoon vegetable oil. Bring to a boil.

Cook until rice is soft & thereafter strain in a colander. Set aside.

Make sure the prawns are either defrosted or fresh. You can choose whether you want the shells off or on. They should be de-veined as well.

The same goes for the seafood mix. You can either get them fresh or simply used the frozen pack. Rinse & make sure they are defrosted. My seafood mix contained squid, mussels, monk fish, crab sticks & shrimp.

Peel & dice the garlic cloves. Set aside.

Rinse, dice & set aside the tomato.

Peel, chop & set aside the onion.

Rinse & dice the green bell pepper. Set aside.

Next, whilst the sausages or chorizos are uncooked, slice them up. This will ensure that they cook quicker.

Next, heat a paella pan or a large pan. I used an electric pan. Add in 2 tablespoons vegetable oil. Add in the prawns & cook for about 7-8 minutes.

Once the prawns are cooked, place into a bowl & season with salt & 1 teaspoon of lemon juice.

Thereafter, in the same heated oil that the prawns had fried in, drop in the chopped onions.

Add in the sausages/chorizos.

Mix well & allow the sausages & onions to cook.

Once the onions & sausages are browned a bit, add in the spices – garlic powder, paprika & red chilli flakes. Simmer for 30 seconds.

Thereafter, add in the garlic, green bell pepper & the tomato.

Mix well,

For the next step you can either prepare your own homemade chicken stock/broth or use the store bought ones. For this recipe I opted to using Knorr’s Stock Pot cube by simply mixing it with boiled water.

Add in ½ of the chicken stock (200ml) & stir. Allow the tomatoes to cook until melted.

When the tomatoes have melted, add in the seafood mix.

Give it a quirk stir.

Add in the remaining chicken stock (200ml).

Mix, cover with a lid & cook for 10-12 minutes. The chicken stock should have evaporated just a bit as well. Add salt to taste.

Thereafter, add in the cooked rice.

Mix until well combined.

Turn off the heat. Place the cooked & seasoned prawns over.

Garnish with finely chopped coriander (dhania) or parsley.

Slice the lemon into wedges & place over.

Your Seafood Paella is ready to be enjoyed.

Best served hot.

Don’t forget that when you’re serving, to squeeze a lemon wedge over. The lemon completes this Spanish dish.