Seafood Paella Created By ©ookingwithѢΐѢΐ

INGREDIENTS

500g fresh mussels 3 tablespoon finely chopped flat leaf parsley 3 tablespoon olive oil 1 red pepper, deseeded and sliced 200g cooked tiger prawns 200 g Calamari Rings100g frozen cornLarge pinch saffron threads 3. garlic clove, peeled and finely chopped 1 medium onion, peeled and sliced 250g rice, rinsed Salt to taste2 tablespoon freshly ground black pepper 2 tablespoon Robertson Exotic Thai Spice2 tablespoon fresh Red Masala (Red Chilli and Garlic Paste)Bay LeaveSliced Green Chilli100 ml Coconut MilkOptional Extra (Fried Haloumi)

METHOD

Scrub mussels and remove any beards. Discard any mussels that have cracked shells or remain open when tapped on the edge of the sink.Put the mussels in a large saucepan and add 300ml cold water and the chopped parsley. Cover the pan with a tight fitting lid and bring to the boil. Cook for about 3 minutes until the mussels have opened. Drain in a large colander, saving the cooking liquidWhen cool enough to handle, remove the mussels from their shells, discarding any that haven’t opened. Put the mussels in a bowl and set aside.Heat 1 tablespoon of the oil in a large frying pan and gently fry the pepper with the squid for 5 minutes, stirring regularly. (season to taste)Put in the bowl with the mussels. Add the prawns and corn,thai spice, bay leave and Red masalaInfuse saffron for 10 minutes in a small bowl half filled with just-boiled water. Heat the remaining oil in a large sauté pan or paella pan and fry the garlic and onion for 5 minutes until softened and lightly browned.Tip the rice into a jug and measure the volume. Stir into the garlic and onion and cook for a few seconds. Pour the cooking liquid and saffron liquid into the jug and add enough water to make twice as much liquid volume as the rice.Pour the liquid into the rice and bring to the boil. Cook for about 20 minutes until the rice is almost tender. Add coconut milk.Stir in the reserved ingredients and cook in the rice for a further 10 minutes, stirring occasionally until piping hot and the coconut milk has been absorbed by the rice Season to taste and serve sprinkled with extra chopped flat leaf parsley.

INFO & TIPS

Just before serving you may fry haloumi blocks and scatter over the rice

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