Ingredients
- 1 small white onion, diced
- 250g white button mushrooms, sliced
- 3 tbsp parsley, freshly chopped
- 4 spring onions, sliced
- 4 tbsp olive oil
- 2 tbsp butter
- 500g white long grain rice
- 5 saffron strands
- 400 seafood, mixed
- 400g (1 Jar) Peppadew Piquanté Pepper and Olive pasta sauce
- 300ml vegetable stock
- Salt and Pepper to taste
Instructions
- 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
