I needed to use up a frozen seafood selection I’ve had knocking about, so decided to try and put together a sort of paella.
I’ve been instructed to make lower fat food, so the traditional addition of super fatty chorizo was out. Instead I roasted some peppers and infused brown rice with smoked paprika and fennel before cooking it in white wine and chicken stock. The results were smoky, savoury and tasted a little bit like a holiday by the sea.
1 large onion finely chopped
2-3 cloves garlic crushed
100g brown rice
1 tsp smoked paprika
1/2 tsp fennel seeds
juice of half a lemon
2 handfuls of frozen peas.
200m chicken stock
100ml white wine
1 bag of mixed seafood, defrosted
1 tbsp chopped parsley
2 red peppers
-gently fry the onions and garlic in some olive oil
-cut the peppers into strips, drizzle with olive oil and roast for 15 minutes
-add the rice, paprika and fennel seeds to the alliums and cook for a further 5 minutes, coating well.
-turn the heat up and add the wine, reducing by half
-add the stock and cover with a lid until the liquid is absorbed and the rice has cooked through.
-check seasoning, gently stir in the seafood, peppers and frozen peas
-squeeze over the lemon juice, stir in the parsley and serve.