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About this recipe: When I was young we used to spend our family holidays in the mountains across Spain and Portugal, so my love for Spanish cuisine grew from an early age. Memories of eating piping hot paella’s by the pool, as my Dad strolled around with no top on – his hairy, 40 year old belly desperately trying to fight gravity – brings a huge smile to my face! So its been natural for me to experiment with different recipes to make my own, personal paella/risotto, bringing together an infusion of flavours that I love. Problem is, I’m ever so slightly wheat intolerant, so a moment of rice on my lips, a week of bloating, and pain will follow, and certainly a lifetime on the hips. This dish is easy, tasty and can be personalised to suit you and your taste. Hope you enjoy!
These dishes can vary with the amount of liquid the soak up. When gradually adding your stock, use your eyes to tell whether you need to take your time, add more or less etc. If you feel like there's too much liquid, have a taste and check the texture. In the same light, if you need more liquid, use freshly boiled water from the kettle to top up.
Most supermarkets do assorted packs, or use anything from your freezer for example, 1 fillet cod, 1 fillet salmon and a some prawns.