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Seafood Shellfish Pork Grains
Main course Dairy Free Eggless Spain Europe
480ml/16fl.oz. Chicken Stock
1/2 teasp Saffron
225g/8oz Chorizo Sausage, thinly
2 tbsp Olive Oil
1 large Onion, chopped
2 Garlic Cloves, crushed
2 Capsicum (sweet peppers), cut into
2 Tomatoes, chopped (or 6 sun-dried
150g/5oz Long Grain Rice
Salt and ˝ teasp Cayenne Pepper
2 Catfish Fillets, cut into 2.5cm/
450g/1lb Prawns or Shrimps, shelled
450g/1lb Fresh Mussels
225g/8oz Artichoke Hearts
100g/4oz Frozen Green peas
Preheat the oven to 190C, 375F, Gas mark 5.
Cook the rice in plenty of lightly salted water for 15-20 minutes.
Meanwhile, mix the chicken stock, water and saffron in a medium saucepan and
bring to a simmer. Remove from the heat.
Heat a large frying pan until very hot then add the Chorizo slices and brown on
Add the olive oil to the frying pan
and heat until hot, then add the onion and sauté
until soft and transparent. Add the garlic, peppers, tomato and rice tossing to
thoroughly coat with oil.
Add the chicken stock mixture, salt, cayenne pepper and the sausage, bring to
boil then reduce the heat, cover and simmer for 10 minutes.
After this time, transfer the contents of the pan to a large ovenproof casserole
together with the remaining ingredients.
7. Cover with a lid or aluminium foil and
bake for 20
or until catfish is cooked through. Serve hot.
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Fish Prep & Cooking Times