Serves
2
Prep Time
15 minutes
Cooking Time
35 minutes
Ingredients
- 250g packet frozen Birds Eye Ocean Selections Barramundi, thawed
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 teaspoons frozen Birds Eye Chopped Garlic (see tip)
- 1 small red capsicum, sliced
- 1 tablespoon Leggo’s Tomato Paste
- ¾ cup paella rice
- 2½ cups fish, chicken or vegetable stock
- ¼ teaspoon ground saffron
- ⅓ cup frozen Birds Eye Garden Peas
- Lemon wedges and finely chopped fresh parsley, for serving
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Method
STEP 1Cut thawed Birds Eye Barramundi portions into half. Heat oil in a medium non stick frypan or paella pan over medium heat. Cook barramundi for 3 minutes on both sides or until flesh side is golden. Transfer to a plate.
STEP 2
Add onion to pan and cook for 2 minutes or until softened. Add frozen Birds Eye Garlic and capsicum, cook for a further 2 minutes. Add Leggo's Tomato Paste and cook for a further minute.
STEP 3
Add rice to pan and stir well to coat in oil. Spread rice evenly across the base of pan. Pour in stock and bring to the boil. Add saffron then reduce heat to low. Cook uncovered simmering for 15 minutes without stirring until most of the liquid has been absorbed.
STEP 4
Sprinkle over frozen Birds Eye Peas, gently press barramundi portions into rice, so they are partially covered by rice and sauce. Cook a further 5 minutes. Rice should be firm but cooked. If rice needs more time, add a little extra hot stock and continue to cook for a few more minutes.
STEP 5
Cover paella and allow to rest for 5 minutes before serving. Sprinkle with parsley and serve with lemon wedges.
Tips
Resting the paella allows the rice to gently absorb any remaining liquid without becoming overcooked or too dry. Two teaspoons of frozen Birds Eye Garlic is equivalent to approximately 1 clove of fresh.
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