Veggie Seafood Paella

Paella reminds me of two places: Barcelona markets and the beach.

Full of flavour, authentic and a great dish to share amongst friends. I remember trying black ink squid paella for the first time in Barcelona back in 2014, my taste buds were blown! From the table to beach cabanas, paella is a heartwarming dish for all occasions.

I made it recently for a beach picnic shoot, here’s the recipe:

Ingredients:

• 340g of arroz rice (paella rice)

• Paella stock (I use Carmencita Especias stock which also has saffron in it)

• 1 cup green peas 

• 150g sun-dried tomatoes (sliced in half)

• 6 large prawns 

• 4 garlic cloves minced

• 1/2 onion (diced) 

• 1/2 tablespoon of butter

• Handful of chopped parsley
  

Method:

 1. SAUTÉ onions and garlic in olive oil on medium heat in the paella pan.

 2. ADD the rice in the pan with paella seasoning for 2 minutes. This is done without any water.

 3. ADD in 1.5L of boiling water to the dry mix. Then cover the pan and leave on medium to high heat. Total time is around 10-12 minutes. 

 4. MEANWHILE sauté the butter, garlic and green peas for 5 minutes on medium to high heat. remove the peas when done and in the same pan, cook the prawns for 2 minutes each side. 

 6. ADD the green peas, sundried tomatoes and prawns to the paella pan. By now it should be around 80% cooked. Let the paella sit until all the water is absorbed.

 7. GARNISH with chopped up parsley and serve immediately. 

Enjoy with a glass of white wine, sangria, Aperol or drink of your choice 😍!

Beach Picnic Shoot

Veggie Seafood Paella on the Beach