Carrot Paella with Seafood
Ingredients (Serve 4):
| Long Grain Rice | 1 1/2 cups |
| Carrot | 1 1/2 pieces |
| Onion | 3/4 piece |
| Green Capsicum | 3/4 piece |
| Red Capsicum | 3/4 piece |
| Clam Meat | 80gm (about 2 teals) |
| Medium Prawn | 100gm (about 2 1/2 teals) |
| Fish Meat | 100gm (about 2 1/2 teals) |
| Squid | 100gm (about 2 1/2 teals) |
| Mussel | 8 pieces |
| Chicken Stock | 100ml (about 1/2 cup) |
Seasonings:
| Olive Oil | 1 tablespoon |
| Fine Salt | 1/2 teaspoon |
| Ground White Pepper | for taste |
Cooking Method:
| 1. | Wash rice and strain, set aside. |
| 2. | Grate the carrots (keep the juice), set aside. Dice the onions and capsicums in 1cm, set aside. |
| 3. | Wash and keep all seafoods separately in bowls. Slice the fish meat and cut the squid into ring. |
| 4. | Preheat 1/2 tbs of olive oil in a pan and saute the rice, add the clam meat and the grated carrots. |
| 5. | Meanwhile heat another pan with remaining olive oil and slightly sauté the onions, capsicums and seafood. Season and place the Ingredients on top of the paella rice. Add the chicken stock and mussels. |
| 6. | Lower the heat after boiling and cook for 15 minutes. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
