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Paella with Shellfish & Lemon Aspen Fruits

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Paella with Shellfish and Lemon Aspen Fruits

Paella with shellfish and served with lemon aspen fruits

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 each red snapper fillets
50g each
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8 medium scallops
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8 each shrimp
king
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2 each squid
tubes
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100 grams chutney
tomato
*
80 grams Parmesan cheese
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2 each shallots
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60 grams butter
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8 each fruit
lemon aspen
*
300 grams arborio (short-grain) rice
or medium grain rice
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20 grams -
Red Desert Dust*
*
1 litre fish stock
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50 millilitres white wine
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15 millilitres olive oil
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5 grams salt
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Ingredients

Amount Measure Ingredient Features
8 each red snapper fillets
50g each
* Camera
8 medium scallops
* Camera
8 each shrimp
king
* Camera
2 each squid
tubes
* Camera
1E+2 grams chutney
tomato
*
8E+1 grams Parmesan cheese
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2 each shallots
* Camera
6E+1 grams butter
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8 each fruit
lemon aspen
*
3E+2 grams arborio (short-grain) rice
or medium grain rice
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2E+1 grams -
Red Desert Dust*
*
1 litre fish stock
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5E+1 millilitres white wine
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15 millilitres olive oil
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5 grams salt
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Directions

In a paella or wide saucepan heat a little butter and olive oil, shallots and Red Desert Dust on low heat; then add rice to the pan and sauté until translucent.

When the rice grains are translucent add in the white wine, bush tomato chutney then the stock; place on low heat and allow the rice to cook slowly.

While the rice is gently cooking away, begin to prepare the seafood; remove any bones from the snapper fillets, peel and de-vein the de-headed prawns and slice in half.

Cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; unless the scallops are still in the shell, they require little if any preparation.

Heat up a hot plate or BBQ for all the seafood; place on the snapper and prawns first, and then put on the scallops and squid as these take very little time to cook; by cooking the seafood this way, it gives the paella a smoky flavour which is usually imparted by the addition of Spanish chorizo sausage in more traditional paella.

Try and cook all the seafood about three quarters the way through, this will ensure that when they are placed in the paella they are not overcooked and tough; add the seafood to the rice, as well as lemon aspen fruits; check the done-ness of the rice and the consistency of the paella; a guide is to have risotto like consistency, yet enough liquid to form a sauce.

When the seafood has been added, add half of the parmesan cheese, ensure you reserve some to top on each serve; taste and add salt where required.

Styling : Serve in a deep or soup bowl, with a generous serve of parmesan cheese on top.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 51332% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 881mg 37%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 8%
Sugars g
Protein 25g
Vitamin A 9% Vitamin C 0%
Calcium 23% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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