My boy loves Spanish food a lot, and therefore I am making this Seafood Pallea for him just to see his smile :)
Level - 5 out of 10
Preparation time - 20 minutes
Cooking time - 30 minutes
Ingredients - Serve 2
Level - 5 out of 10
Preparation time - 20 minutes
Cooking time - 30 minutes
Ingredients - Serve 2
Olive oil
Sea salt
Black pepper
Iberico chorizo sauseage - 100g
Pork belly - 100g (skin remove, cut into 1cm piece)
Green pepper - roughly chopped
Red pepper - roughly chopped
Garlic - 3 cloves, roughly chopped
Onion - half, roughly chopped
Parsley - small bunch, roughly chopped
Clams/mussels/any kind of seafood - 200g
Pallea rice - 300g
Tomato - 1, roughly chopped
Chicken stock - 500g
Lemon, - 1, cut into wedges
How to cook:
1/ Heat a large wide-based pan over a medium heat, add olive oil, sliced chorizo and pork belly. Fry for around 10 minutes, stirring occasionally.
2/ Add the chopped peppers, garlic, onion and parsley, good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften.
3/ Add the rice and jarred peppers and keep stirring for a few minutes
4/ Pour in the tinned tomatoes and 300ml of stock, seasoning again with salt and pepper, bring everything to boil for around 15 minutes
5/ Add seafood. Add extra stock if the rice looks a bit dry
6/ Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.