Seafood Paella

Prep. 15 mins

Cooking 30 mins

Serving 4

Healthy

INGREDIENTS Measurements

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 1cm-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.