ENIGMA PAELLA
Prep/Cooking Time:
45-60 Minutes
Printable Version
Ingredients
- 500g peeled shrimp
- 150g calamari
- 1 red bell pepper
- 1 green bell pepper
- 2 cups long grain rice
- 6 cups water
- 10g chicken bullion (vegetarian like chicken bullion)
- 6g paprika
- 4g spigol
- 10g cajun spice
- 40g tomato pulp
- olive oil
- salt
Instructions
- place the water in a pan and add the bullion, paprika and spigol
- add the tomato pulp and bring to the boil
- once boiled check seasong to taste
- remove from the heat and leave on the side till required
- devein the shrimp and cut in half
- remove the cartlige from the calamari and cut into rings
- reserve both till required
- wash and de seed the peppers
- cut into quarters and then into strips
- marinate the shrimp and calamari with the cajun spice
- heat the olive oil in the pan
- add the peppers and saute till they begin to soften
- remove from the pan and heat the pan till smoking
- add some more olive oil to the pan along with the marinated shrimp and calamari
- cook for 3 minutes stirring occasionally
- remove from the pan and keep on the side
- place the peppers back in the pan and add the rice
- add the broth and bring to a simmer
- cover with a lid and leve over a low gas till all the liquid has been absorbed
- add the cooked shrimp and calamari back to the pan and stir through
- serve immediately
