Tuesday, 30 September 2014

Kids Tomatoey Paella or Fishy Rice

Dad made a delicious fish stew over the summer holidays which the kids loved, so I thought I'd try to make a paella/risotto version of it to get some fish into my kids.

Today is the second time of making it.  They still like it and I took better note of the ingredients this time!

Serves 5-6

300g paella or risotto rice
1 large onion
1 red pepper
1 large clove of garlic
Half a glass of white wine or sherry (optional)
1 tin chopped tomatoes
3 fillets frozen white fish
Large handful frozen prawns
Large handful of chopped green beans or frozen peas
1 chicken or vegetable stock cube
2 bay leaves (optional)
1 tbsp olive oil

Blitz the onion, garlic and red pepper in the food processor to make an unidentifiable rubble.  Fry gently in the olive oil until it starts to brown.  Add the rice and stir around to coat with oil.  Add the wine/sherry if using, then add the tomatoes, a crumbled stock cube, and a can full of boiling water.  Bring to the boil.  If using frozen fish add it whole together with the prawns.  Simmer gently with the lid on for 20 minutes, stirring from time to time - this will break the fish up into small pieces.  If the pan starts to catch or dry out, add a little boiling water.  Add the peas/beans 10 minutes for the end of the cooking time, scattering them across the surface and stirring them when the rice is cooked.

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