Ingredients
1 small Onion, white, diced
250 g Mushrooms, white button, sliced
3 tbsp Parsley, freshly chopped
4 Spring onions, sliced
4 tbsp Olive Oil
2 tbsp Butter
500 g Rice, white, long grain
5 Saffron strands
400 Seafood, mixed
400 g (1 Jar) Peppadew® Piquanté Pepper and olive pasta sauce
300ml Vegetable stock
Salt and Pepper to taste
Method
Heat oil and butter in a paella pan or large deep frying pan.
Add the onion, mushroom, parsley and spring onion to the pan and sauté for 2 - 3 minutes.
Add the saffron strands and mix through well.
Add the rice and seafood and mix again.
Add the Peppadew® Piquanté Pepper and olive pasta sauce and vegetable stock.
Season, bring to the boil, cover and reduce the temperature to simmer.
Cook the seafood rice for 30 -35 minutes or until rice is tender.
Chefs tip: Add 150 ml vegetable stock or 150 ml of white wine for extra depth in flavour if necessary.