• sandrabrandalise


COOKBOOK: Magazine Cut Out

RATE: ❤️❤️❤️👌🏻💲

Delicious! This recipe mentions mixed marinara which you can buy from your local supermarket in the frozen food aisle or your local seafood shop. I had smoked salmon pieces, octopus and prawns which I defrosted and cooked up for this paella. I did cook the salmon separately because these fillets cook in minutes and are not very firm in texture. I added the cut up cooked salmon at the end of the recipe and it was delicious.

Definitely an easy recipe to follow but ‘easy' does not refer to in anyway as a ‘quick’ recipe. It will take some time to prep (unless you buy the pre mixed marinara). There is still many more ingredients that require chopping and this can be time consuming.

Worth the preparation time? Absolutely YES YES YES!!



1 tablespoon olive oil

100g chorizos, sliced

1 medium onion, sliced

2 cloves garlic, crushed

1 medium red capsicum, chopped

2 cups medium grain white rice

1/4 teaspoon turmeric

1 cup chicken stock (and 1 cup of water)

1 cup frozen peas

400g canned tomatoes, crushed

500g marinara mix (or separate mixed seafood pieces)

300g white fish fillet (although I did use salmon and it was delicious)

Heat oil in large non stick frying pan. Add the chorizo, onion and garlic. cook, stirring until browned.

Add the capsicum, rice and turmeric, cook for 1 minute. Stir chicken stock , one cup of water, peas and tomatoes.

Place the seafood over the top of the rice mixture. Cover the pan and cook over low heat for 6minutes or until the rice is tender and the seafood is cooked through.

Serve with lemon wedges

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