Friday, January 30, 2009


Serves: 8


3 cups brown rice
6 cups chicken stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
4 ripe tomatoes, chopped
1/4 cup tomato paste
1 cup frozen peas
1 red pepper (capsicum), diced
1 green pepper (capsicum), diced
1/2 teaspoon turmeric
2 cups white wine
2 pound (1 kg) fish fillets, cubed
24 green prawns, peeled with tails intact and vein removed
2 calamari hoods, sliced into rings
6 mussels

Microwave Method:

1. Combine rice and chicken stock together in a large dish. Cook for 50-60 minutes on HIGH, until tender.
2. Combine oil, garlic and onion together. Cook for 2-3 minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cook for 3-5 minutes on HIGH, stirring halfway through cooking.
4. Stir in peas, peppers, turmeric and paprika. Cook for 5-6 minutes on HIGH, stir in cooked rice.
5. Heat white wine for 5-6 minutes on HIGH. Add fish fillets. Cook for 4-5 minutes on MEDIUM HIGH.
6. Stir in prawns and calamari. Cook a further 8-10 minutes on MEDIUM HIGH, until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Reheat Paella for 5-6 minutes on HIGH. Serve with French bread.

No comments: