This popular spicy rice dish has Spanish roots. A must-try for seafood lovers.
Preparation time: 15 minutes Cooking time: 30-40 minutes
500 g white fish
500 g mussels
500 g calamari heads and tubes
salt and pepper
grated lemon zest to taste
45 ml (3 T) olive oil
1 onion, chopped
3 garlic cloves, crushed
1 small red pepper, diced
1 small chilli, chopped
500 ml (2 c) low-GI long grain parboiled rice or low-GI brown rice
10 ml (2 t) paprika
5 ml (1 t) turmeric
2 tomatoes, skinned and chopped
15 ml (1 T) tomato paste
125 ml (½ c) white wine
1,25 litres (5 c) fish stock
45 ml (3 T) chopped fresh parsley
extra lemon zest lemon wedges to serve
1 Season the fish, mussels and calamari with salt, pepper and lemon zest. Steam until just cooked, 4-5 minutes, and set aside.
2 Heat the oil in a large pan and sauté the onion, garlic, red pepper and chilli. Stir in the rice. Add the paprika, turmeric, tomatoes, tomato paste, wine and stock and bring to the boil.
3 Reduce the heat, simmer until the rice is done and most of the liquid has been absorbed.
4 Add the fish, mussels and calamari and heat through.
5 Sprinkle on the chopped parsley and lemon zest and serve with lemon wedges.