Seafood PaellaAn inspiring Spanish-style rice dish prepared with fresh seafood, tomato and saffron. | Prep Time: | 25 Minute(s) | | Cook Time: | 30 Minute(s) | | Servings: | 4+ |
Ingredients
- 6 saffron threads (or 1/2 tsp turmeric)
- 420g can HEINZ Condensed Vegetable Soup
- 2 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 2 Roma tomatoes, diced
- 1 red capsicum, sliced
- 1 ½ cups medium grain rice
- 12 large green prawns, peeled with tail left on, de-veined
- ½ cup HEINZ Frozen Baby Peas
- ½ cup fresh parsley, chopped
- lemon wedges, to serve
Directions
- Soak saffron in 2 ½ cups of boiling water. In a saucepan or microwave, gently warm through the HEINZ Condensed Vegetable Soup (do not add extra water).
- Heat oil in a large heavy based saucepan, add onion and garlic and cook for 2 minutes. Add tomatoes and capsicum and cook for 2 minutes. Stir in rice until well coated. Add the saffron mixture and warmed soup. Mix well. Bring to the boil, reduce heat and simmer, covered for 20 minutes.
- Uncover and place prawns and HEINZ Peas on top, cover and cook for 3-4 minutes, or until prawns turn orange. Serve sprinkled with parsley and drizzled with lemon.
HINT: Can use 1 tsp turmeric instead of saffron and fry off with onions, rather than soaking in water. Try adding mussels and/or calamari rings also.
TagsSoupCondensed | vegetable | soup | paella | Spanish | rice | seafood | HVCB | cookbook | tasteofharmony |