OH suggested a risotto to use up the mussel broth we had left over from cooking Moules Mariniere the other day. I googled a few recipes and came across Arroz Caldoso, a kind of soupy paella.
Serves 4
2 tbsp olive oil
1 large onion, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
1 red pepper, de-seeded and diced
2 small courgettes, grated or thinly sliced
500g prepared mix seafood, squid or prawns
300g paella rice
600ml mussel or fish stock
Gently fry the onion and garlic until translucent. Add the red pepper and courgette and fry gently for a further 5 minutes. Add the paella rice, stir through, then add the stock and smoked paprika. Bring to the boil then simmer gently for 10 minutes uncovered.
After 10 minutes add the seafood and mix well. If you cannot see any liquid in the pan, add about 100ml of recently boiled water. Bring to the books again then cover and leave on the lowest heat for a further 10 minutes.
Serve.
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