Seafood Paella

Paella is a Valencian word which derives from the Old French word 'paelle' for pan which in turn comes from the Latin word 'patella' for pan. It is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish:paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

I found this simpler recipe for seafood paella (don't know if i could eat the snails!!) which is on the list of meals to cook! :)

Paella 

Ingredients

• 2 tablespoons olive oil
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 1 green capsicum, seeded, chopped
• 1 tablespoon smoked paprika
• pinch saffron
• 500g marinara mix
• 2 tomatoes, chopped
• ¼ cup dry sherry
• 4 cups cooked long-grain rice
• 1 cup frozen peas, thawed
• ¾ cup chopped parsley
• lemon wedges, to serve

Preparation method

1. Heat oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender.
2. Stir through capsicum, paprika and saffron. Cook a further 1-2 minutes, until aromatic. Add marinara mix and cook, stirring occasionally, for 3-4 minutes, until seafood changes colour.
3. Add tomatoes and sherry. Bring to the boil on high. Stir in rice and peas. Cook, stirring, for 2-3 minutes, until heated through.
4. Sprinkle with parsley. Serve with lemon. Accompany with crusty bread, if liked.

TOP TIPs

• If preferred, make your own marinara mix using fish chunks of choice, calamari, prawns, mussels and scallops.

I have also come across a great websit called 'Vegie num num' which i can't wait to cook from!! Have a look at some of the great recipes :) 

http://www.veggienumnum.com/2010/07/pea-avocado-penne/