Chilli Seafood Paella
TIPS
Serves: 6
Difficulty: Intermediate
TOTAL COOKING TIME: 60-minutes
TOTAL PREP TIME: 15-minutes
Ingredients
- 250g basmati rice
- 150g quinoa
- 3 scoops (tsp) of dehydrated chicken broth and 300ml of hot water
- 2 tbsp olive oil
- 1 yellow pepper chopped
- 2 chopped tomatoes
- 4 chopped spring onions
- 4 x chopped garlic cloves
- 8 x chopped crab sticks
- 375g seafood mix
- 150g chopped chorizo sausage
- 1 tbsp apple cider vinegar
- Chopped fresh thyme
- 2 tbsp dried chill flakes
- 1 tbsp sweet chilli sauce
- 1 tsp Himalayan salt
- 1 tbsp pepper
To Garnish
- Sliced lime (into 4)
- Fresh parsley
Method
- Cook the rice and the quinoa in chicken broth (optional), can use water if you choose.
- Chop up all the vegetables and leave to one side.
- In a wok, heat the olive oil and then add the seafood mix. Turn the stove down and allow to cook for 10-minutes.
- Drain any water from the seafood mix, then add the vegetables cooking for a further 5 minutes. Add a little more olive oil if needed.
- Add the cooked rice and quinoa with the chorizo sausage and crab sticks.
- Make up your chicken broth in a jug by adding the chicken broth with the hot water, mix well to avoid clumping.
- Pour in the apple cider vinegar, chopped thyme, chilli flakes, garlic and finally the chicken broth.
- Cover the rice and allow to simmer on low heat for 20-minutes. Stir the paella frequently to prevent from sticking to the pan.
- After 20-minutes add the sweet chilli sauce, salt and pepper. If the chicken broth hasn’t fully absorbed into the rice, then leave until there is no more liquid.
- Garnish with lime slices and fresh parsley
