Friday - - Food -

Prep time 15 mins Cook­ing time 1 hour 10 mins Serves 2

4 tsp olive oil 1 onion, chopped 2 gar­lic cloves, crushed 1 beef sausage, sliced 120g peas, fresh or frozen 200g jas­mine rice 80ml non-al­co­holic white wine 8 prawns, de-shelled 8 mus­sels Saf­fron, a pinch 500ml chicken stock Fresh co­rian­der, a hand­ful

Pre­heat the oven to 180ºC. Heat olive oil un­til warm and sauté onion and gar­lic un­til golden brown. Add sausage and peas and sauté for an­other 5 min­utes. Add rice and sauté for 3 min­utes. Add the non­al­co­holic white wine and boil un­til re­duced. Spoon the mix­ture into an oven-proof dish and place the seafood on top. Mix saf­fron and stock and pour two-thirds of it over the rice. Cover the dish with tin foil and bake for 30 min­utes. Add the re­main­ing stock. Bake for an­other 30 min­utes, or un­til the rice is cooked and all the liq­uid is ab­sorbed. Dis­card any unopened mus­sels. Sea­son with salt and black pep­per. Serve with the chopped co­rian­der.

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