“I wanted Nadia to devise me a recipe for something like a paella, but not a paella, because that would be far too much faff,” explains Kaye Adams, one half of the Disaster Chef team.
“There’s still a lot of chopping in this, but that’s what 10-year-olds are for. We wouldn’t want a new generation of ‘disaster chefs’, would we?”
Read: Traditional One-Pot Paella for Two
Serves: 4
Ingredients
- 2–3 tablespoons olive oil
- 2 onions, sliced
- 3 medium tomatoes, cut into 8
- 3–6 garlic cloves, finely chopped
- 300g basmati rice
- pinch of saffron threads
- 1 heaped teaspoon smoked paprika (optional)
- 150ml dry sherry or white wine
- 400ml hot fish stock (from a cube is fine)
- 400g pack of frozen seafood mix
- 100g frozen peas
- lemon wedges, to serve
- handful of chopped parsley leaves, to serve
Method
Heat the oil in a large frying pan over medium heat. Add the onions and garlic and cook for two to three minutes, stirring, until softened. Add the tomatoes and stir.
Read: White rice vs brown rice
Add the rice, saffron and paprika (if using), and stir for one minute.
Pour in the sherry or wine. Increase the heat to bring up to the bubble for one minute, stirring to burn off the alcohol, then reduce the heat to medium.
Add the stock and seafood mix, cover, and simmer very gently for 15 minutes over a low heat, or until the rice and fish are cooked. Add the peas three minutes before the end. Don’t stir.
When the rice is tender and the liquid is absorbed, you’re ready to go, with a good squeeze from the lemon wedges, and a flourish of chopped parsley.
Tip: feel free to add chunks of fried chorizo, if you eat meat.
Nadia And Kaye Disaster Chef by Nadia Sawalha and Kaye Adams, photography by Mark Adderley, is published by DK. Available now.
– With PA
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