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2–3 tbsp olive oil
2 onions, sliced
3 medium tomatoes, cut into 8
3–6 garlic cloves, finely chopped
300g (10oz) basmati rice
pinch of saffron threads
1 heaped tsp smoked paprika (optional)
150ml (5fl oz) dry sherry or white wine
400ml (14fl oz) hot fish stock (from a cube is fine)
400g pack of frozen seafood mix
100g (3½oz) frozen peas lemon wedges, to serve
handful of chopped parsley leaves, to serve
Heat the oil in a large frying pan over a medium heat. Add the onions and garlic, and cook for 2–3 minutes, stirring, until softened.
Add tomatoes and stir. Add the rice, saffron, and paprika (if using), and stir for 1 minute.
Pour in the sherry or wine. Increase the heat to bring up to the bubble for 1 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 3 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.