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Seafood Paella

Name: Seafood Paella
Cook time: 30 min
Yield: 4
Ingredients: THE FLAVOUR COMBINATIONS; 500ml (2 cups) chicken stock (we used a SPAR Chicken Stock Cube); 2,5ml (½ tsp) saffron threads; 15ml (1 tbsp) SPAR Italian Extra; Virgin Olive Oil; 200g SPAR Mini Pork Sausages, defrosted and sliced; 1 SPAR Freshline Onion, peeled; and chopped; 2 SPAR Freshline Garlic Cloves, peeled and finely chopped; 1 SPAR Freshline Red; Pepper, chopped; 200g SPAR Long Grain; Parboiled Rice; 125ml (½ cup) Olive Brook Sauvignon Blanc Sur Lie; 1 x 410g SPAR Whole; Peeled Tomatoes; 10ml (2 tsp) smoked paprika; 800g SPAR Seafood Mix; 454g SPAR Black Mussels; 150g SPAR Frozen Garden Peas; handful chopped parsley,; to garnish; 2 quartered lemons, to squeeze

PAIR WITH Olive Brook Le GeminusSeafood Paella 2010 is a Bordeaux style wine made from sauvignon blanc and semillon

Print Recipe

Seafood Paella

Serves: 4

Cooking Time: 30 mins

Ingredients

THE FLAVOUR COMBINATIONS
500ml (2 cups) chicken stock (we used a SPAR Chicken Stock Cube)
2,5ml (½ tsp) saffron threads
15ml (1 tbsp) SPAR Italian Extra
Virgin Olive Oil
200g SPAR Mini Pork Sausages, defrosted and sliced
1 SPAR Freshline Onion, peeled
and chopped
2 SPAR Freshline Garlic Cloves, peeled and finely chopped
1 SPAR Freshline Red
Pepper, chopped
200g SPAR Long Grain
Parboiled Rice
125ml (½ cup) Olive Brook Sauvignon Blanc Sur Lie
1 x 410g SPAR Whole
Peeled Tomatoes
10ml (2 tsp) smoked paprika
800g SPAR Seafood Mix
454g SPAR Black Mussels
150g SPAR Frozen Garden Peas
handful chopped parsley,
to garnish
2 quartered lemons, to squeeze

Instructions

Combine the chicken stock and saffron threads in a small saucepan over medium-high heat. Bring to a boil. Remove from heat and set aside to infuse.

Heat the olive oil in a large, shallow frying pan over medium-high heat. Fry the pork sausages, 5 – 7 minutes or until golden brown. Remove from the pan with a slotted spoon and set aside.

Add the onion, garlic and red pepper, and fry, 5 minutes or until softened.

Add the long grain parboiled rice and stir, 1 minute. Add the Olive Brook Sauvignon Blanc Sur Lie and cook, 2 minutes. Add the whole peeled tomatoes, smoked paprika and saffron-infused chicken stock. Squash the tomatoes with a fork, breaking them up quite finely. Bring to a boil, lower the heat and simmer, 20 – 25 minutes or until the rice is just tender.

Return the sausages to the pan with the seafood mix, black mussels and baby peas. Stir to combine, and simmer for another 5 – 7 minutes or until the seafood is heated through. Serve the paella with fresh parsley and lemon wedges for squeezing.