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Paella Cooks tips Home


For people who don't like shellfish

125g white rice
½ teaspoon of turmeric or saffron
glass of dry white wine preferably a buttery Chardonnay
100g tin of tuna fish
in oil
2 crushed garlic cloves
ground pepper and sea salt
1 large onion chopped roughly
½ red pepper chopped roughly,
½ yellow pepper chopped roughly
½ green pepper chopped roughly
1 carrot peeled and sliced
3 spring onion sliced into 2cm pieces
3-4 mushrooms sliced
frozen sweetcorn
frozen peas
Pamplona Chorizo sausage or pepperoni sliced

Preheat the oven to gas mark 4, or a medium temperature. Add the white rice and turmeric to a pan of boiling water, and simmer for 10 minutes until the rice is slightly swollen.. Put the wine into a large ovenproof casserole dish with a tightly fitting lid , drain the rice and add to the casserole dish.

Meanwhile drain the oil from the tuna fish into a large frying pan and heat gently, reserving the fish to one side. Add the crushed garlic to the pan together with the chopped onion, season liberally with freshly ground pepper and sea salt. Gently fry the onion mixture for a couple of minutes, then add the peppers, carrots and spring onions. When the onions are beginning to caramelize, add the sliced mushrooms and tuna, cook for a further 3-5 minutes. Mix the vegetables mixture with the rice, cover and place in the oven for 35 - 40 minutes.

Remove from oven and add frozen peas and sweetcorn, stir well and return to the oven for a further 5 minutes.Gently fry the Chorizo sausage to melt the fat turning once, drain on kitchen paper before garnishing paella.


This page updated October 26th, 1999 ©