Seafood risoni paella

prep + cook time 1 hour | serves 4
In this twist on the classic Spanish dish of paella we’ve used risoni pasta instead of rice, creating a wonderful textured base that showcases the seafood at its best. A great communal meal, serve the paella straight from the pan at your table.
2 tbsp olive oil
1 small onion (80g), finely chopped
4 garlic cloves, crushed
500g risoni pasta
pinch saffron threads
1 cup (250ml) dry white wine
6 small tomatoes (540g), seeded, coarsely chopped
2 tbsp tomato paste
1 tsp finely grated orange rind
4 sprigs fresh marjoram
4 cups (1 litre) chicken stock, warmed
salt and freshly ground black pepper
1 1 ⁄ 2 cups (180g) frozen peas 1 ⁄ 3 cup (80g) finely chopped drained char-grilled capsicum (pepper)
500g pot-ready mussels (see tips )
4 large uncooked king prawns (280g), peeled, deveined, leaving heads and tails intact
1 large cleaned squid hood (150g), cut into 1cm thick rings
1 ⁄ 3 cup (6g) coarsely chopped fresh flat-leaf parsley
lemon wedges, to serve
1 Heat the olive oil in a paella pan (see tips ) over a medium-high heat; cook the onion and garlic, stirring, for 5 minutes or until the onion softens. Add the pasta and saffron; stir to coat in the onion mixture. Stir in the wine, tomatoes, tomato paste, orange rind, and marjoram; cook, stirring, until the wine has almost evaporated.
2 Add 1 cup (250ml) of the stock; stir until the liquid is absorbed. Add the remaining stock; cook, stirring, for 8 minutes or until the pasta is almost tender. Season with salt and pepper to taste.
3 Place the peas, capsicum, and seafood on top of the risoni mixture; do not stir to combine. Cover the pan, reduce the heat; simmer for 10 minutes or until the seafood has changed colour and the mussels have opened. Sprinkle with parsley; serve with lemon wedges.
tips
• You can use 750g uncooked marinara seafood mix instead of the mussels, prawns, and squid.
• This recipe can be made in a traditional

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