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Spicy Seafood Paella
Spicy Seafood Paella

Before you jump to Spicy Seafood Paella recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.

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Although it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. Maybe the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is particularly effective when it’s full before a cycle is started. By cool drying or air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

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We hope you got insight from reading it, now let’s go back to spicy seafood paella recipe. You can have spicy seafood paella using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Spicy Seafood Paella:
  1. Provide 6 cups clam seafood broth or
  2. Provide 1 tsp saffron thread
  3. Use 600 grams white fish fillet
  4. Get 1 mussels dzn
  5. Use 1 clams dzn
  6. Provide 12 prawns
  7. Provide to taste sea salt
  8. Get 2 tablespoons parsley chopped
  9. Get 1 tablespoon thyme chopped
  10. You need 5 cloves garlic crushed
  11. Get 2 teaspoons paprika sweet smoked
  12. Provide 1 teaspoon chilli powder
  13. Prepare 8 tablespoons olive oil
  14. Use 1 onion medium finally chopped
  15. Use 4 scallions spring onions / finally chopped
  16. Get 1 / red bell peppercapsicum finally chopped
  17. You need 1 tomato large finally chopped
  18. Prepare 2 cups rice bomba paella
  19. You need 1 bunch coriander leaves finally chopped
Instructions to make Spicy Seafood Paella:
  1. Heat the broth in a large pot. Stir in the saffron and keep aside.
  2. Pat fish dry, sprinkle with salt and set aside for 10 minutes.
  3. With a pestle and mortar, crush the parsley, garlic, thyme, and 1 teaspoon of salt. Add a little bit of water and all the paprika to form a paste.
  4. Heat 6 tbls of oil in the paella pan (I used a 15") and slightly fry the fish for 1-2 mins and remove and set aside.  In the same pan add the remaining oil, onions, spring onions and capsicum and cook for about 5-7 mins till soft.  Add the paste, tomatoes and chilli powder and cook for further 5 minutes.
  5. Add the broth and bring to a boil.  Sprinkle the rice evenly across the pan. Boil for 5 minutes stirring frequently. Now add the reserved fish and lower the heat. Do not stir after this point.  Cook for a further 10 minutes.  Taste for salt and add if needed.
  6. Now carefully place the prawns, clams and mussels over the rice with the shells so the open facing up. Cover the whole pan with foil and cook for a further 15-20 minutes.  Remove from the heat and let sit for another 10 minutes.
  7. Remove the foil, sprinkle chopped coriander and serve hot with lemon wedges.

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