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CookSmart (1st Issue) Page24

CookSmart (1st Issue) Page24

EatSmart Recipes

 

Carrot Paella with Seafood

"3 Less" Dish

 

Ingredients to serve 4

Long Grain Rice

1 and 1/2 cups

Carrot

1 and 1/2 pieces

Onion

3/4 piece

Green Capsicum

3/4 piece

Red Capsicum

3/4 piece

Clam Meat

80 g (about 2 taels)

Medium Prawn

100 g (about 2 and 1/2 taels)

Fish Meat

100 g (about 2 and 1/2 taels)

Squid

100 g (about 2 and 1/2 taels)

Mussel

8 pieces

Chicken Stock

100 ml (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 sauté 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.

 

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