1 c. sushi rice (I like short grain for this but you could use Arborio or American long grain as well)
200g mixed seafood
100g prawns
1 lemon cut into wedges
10 strands saffron
2 garlic cloves crushed
½ c. frozen peas
½ red pepper sliced
½ onion sliced
1 cube of fish bullion (I use knorr stock pots – they dissolve in hot water)
1-2 tbsp. olive oil
2 c. boiling water
pinch of salt and pepper to taste
To start:
Get all of the ingredients together and ready to use, peas, saffron, stock cube pot etc…
Get the onion and red pepper sliced.
Boil the water.
To Cook:
In a large sauté pan, heat the oil over high heat, when really hot add the onion, and pepper and stir around for a few minutes.
Next add the rice and stir constantly.
Next add the garlic, seafood, peas, stock, water, and salt (not too much, the stock has salt).
Sprinkle the saffron threads around – remember to only use a tiny pinch.
Arrange the lemon wedges around the pan.
Bring up to a vigorous boil and turn down to the lowest heat and cover.
Cook for 15 minutes or until rice is done and fluffy.
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