I just suddenly miss the days spent in Barcelona.
Barcelona was the first country that I visited once I came over the UK.
I really love the architectures, such as Sagrada Família, Casa Milà, Park Güell!! Gaudi is awesome!
And also people there are so nice and welcoming!!
And for sure the food there is unbelievably nice, it was fantastic!
Oh, I miss the Spanish food!
Especially those tapas and seafood paella!!
So today I gonna introduce you a super-healthy and easy-cooking Spanish seafood paella.
The preparation time is only like 10mins and cooked for half an hour.
A nice quick dish for dinner!
Barcelona was the first country that I visited once I came over the UK.
I really love the architectures, such as Sagrada Família, Casa Milà, Park Güell!! Gaudi is awesome!
And also people there are so nice and welcoming!!
And for sure the food there is unbelievably nice, it was fantastic!
Oh, I miss the Spanish food!
Especially those tapas and seafood paella!!
So today I gonna introduce you a super-healthy and easy-cooking Spanish seafood paella.
The preparation time is only like 10mins and cooked for half an hour.
A nice quick dish for dinner!
Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 red and 1 yellow pepper, deseeded and sliced
2 garlic cloves, sliced
250g paella rice
850ml hot vegetable stock (we used Kallo very low salt stock)
pinch saffron
400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
juice ½ small lemon
small handful flat-leaf parsley, roughly chopped
Instruction
Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
1 tbsp olive oil
1 onion, finely chopped
1 red and 1 yellow pepper, deseeded and sliced
2 garlic cloves, sliced
250g paella rice
850ml hot vegetable stock (we used Kallo very low salt stock)
pinch saffron
400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
juice ½ small lemon
small handful flat-leaf parsley, roughly chopped
Instruction
Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.