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    Thursday, June 11, 2015

    Seafood Paella recipe


    1 kilo king prawns, cleaned, peeled, deveined, pat dry
    1/4 kilo mussels, cleaned, pat dry
    1/4 kilo clams, cleaned, pat dry
    1/4 kilo squid, cleaned, cut into 1 cm thick rings
    2 cups pearl couscous (Maghrabeya)
    4 tablespoons olive oil
    2 medium onions, Julian
    4 garlic cloves, minced
    2 red bell pepper, diced
    2 teaspoons paprika
    1/2 teaspoon saffron (dissolved in warm water)
    Salt and pepper
    2 cups tomato juice
    2 cups stock
    Chopped parsley for garnish 


    - Boil Maghrabeya in salted boiling water for about 5 minutes (half way cooked), drain and set aside.
    - Heat 2 spoons olive oil in a pan over a medium-high heat
    - Add prawns and stir for about 3 minutes, stir in mussels and clams, season with salt and pepper and heat for another 3 minutes.
    - Remove seafood from heat, cover and set aside.
    - Heat remaining oil in the same pan, stir in onion and garlic until translucent.
    - Add pepper and stir for 5 minutes, pour in dissolved saffron and paprika.
    - Mix in tomato juice and boil.
    - Stir in Maghrabeya, season with salt and pepper, let boil.
    - Reduce heat and simmer for about 20 minutes or until Maghrabeya is tender.
    - Add seafood mixture to Maghrabeya, stir gently, and heat for another 5 minutes, set aside.
    - Serve Seafood Paella warm and garnish with chopped parsley.

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    Item Reviewed: Seafood Paella recipe Rating: 5 Reviewed By: Mrs. Chef
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