120g Cooked Peeled Tail On Black Tiger Shrimps (26/30 Size) (Available at Foodsaver)
55g Black Tiger Head On Shrimps (Tiger Brand, 21/30 Size) (Available At Foodsaver)
135g Foodsaver Mussels Whole Precooked (with shell)
125g Foodsaver Whole Cleaned Squid
175g La Cucina di Flora Arborio Rice (available at Foodsaver)
4 tbs extra-virgin Minerva Chorio olive oil (available at Foodsaver)
1 pack of Foodsaver finely chopped onion, use 1 onion’s worth (super convenient!)
2 large garlic cloves, finely chopped
200ml dry white wine
A large pinch of saffron powder
1 tbs sweet paprika
1/2 tbsp tumeric powder
1-2 bay leaves
1 chopped red pepper
1 cup Ardo Bio Garden Peas (available at Foodsaver)
1 fresh tomato, pureed in a blender
.75l to 1 liter chicken stock (or vegetarian stock if you are fasting)
Salt & pepper to taste
1. In a large frying pan, add the olive oil. Once hot, add the onion and garlic and fry for about 5 minutes until the onion turns translucent.
2. Add the rice and stir around to ensure that it is coated in the olive oil. Then add the white wine and cook for about 30 seconds. Add the saffron, sweet paprika, tumeric, bay leaves and a little chicken broth to cover the rice and cook for about 15 minutes. Continuously stir the mixture and keep adding more chicken broth as the rice absorbs it, for the next 15 minutes. Note that you will need to add most of the chicken broth at this stage, but not all of it.
3. Then add the peeled shrimps, mussels and squid and cook for five minutes. Season the mixture with salt and pepper to taste.
4. Add the Black Tiger head on shrimps into the paella mixture and the remaining chicken broth and continue cooking on low heat for about 10 to 15 minutes, until the seafood is cooked. There will probably be a little liquid left in the pan once you are done cooking but this is OK as it will be absorbed by the rice later. Enjoy.