Screaming Seeds Spicy Tomato Coriander Prawns
Screaming Seeds Spicy Tomato Coriander Prawns combines juicy prawns with Kashmiri Krush, fresh coriander, and a rich tomato base for a quick, flavourful dish.
Screaming Seeds Seafood Paella
Screaming Seeds Seafood Paella is a showstopping dish featuring succulent seafood, smoky meats, vibrant vegetables, and aromatic spices, all cooked to perfection with Paella Perfection spice blend.
Ingredients:
1 cup Barkly Basics gourmet extra virgin olive oil
3 cloves garlic (chopped) and 2 red chillies (chopped)
1 tsp of anchovies (optional)
1 or 2 squid tubes cut into 2cm squares or 1cm rings
500g washed mussels
500g peeled green prawns
250g washed pippies (if available)
650g boned chicken thighs, cut into large chunks
200g smoked pork belly (kaiser flesch from your deli), diced
200g sliced chorizo
1 spanish onion, chopped
1 red capsicum, sliced into strips
1 small packet of dried peas (avoid frozen or canned)
500g paella, arborio or basmati rice
2 tsp Screaming Seeds Paella Perfection (or to taste)
1L chicken or vegetable stock
150ml dry white wine (or other liquid (ie. water) as required)
2 lemons, cut into wedges
Chopped parsley
Method:
- Method Stir oil, garlic, chillies and anchovies in hot wok for 30 seconds.
- Add the mussels and cook for two minutes (or until opened).
- Add squid, prawns, and pippies until the prawns are ‘just’ pink. Remove from the pan – set aside leaving juices in pan.
- Add chicken, pork, and chorizo and cook for two minutes. Add onion, capsicum and peas, stirring.
- Add rice and Screaming Seeds Paella Perfection and stir well.
- Turn oven on to 200 degrees.
- Add stock and wine and cook stirring like a risotto for 12 minutes.
- Take off stove and with flair, arrange the seafood on to pan.
- Place in oven for about 10 more minutes or until rice is cooked.
- Remove, sprinkle with parsley and serve with lemon wedges.
Utensils:
Cook in either a wok, a traditional paella pan or a large frypan that is oven friendly.
Ideally serve with
Crusty bread and a tossed salad, a cool-climate Pinot Noir (Bellarine or Mornington Peninsula), or even a more traditional Rosé-style wine or Sparkling Shiraz.
