Ready in 35 Minutes
2Tbsp Olive Oil
1 Each Onion, Finely Chopped
1 Each Green pepper, Seeded & Finely Chopped
2 each Carrots, Peeled & Julienne
1 Each Red pepper, Seeded & Finely Chopped
1 Tsp Crushed Garlic
2 Each Tomatoes, Skinned Finely chopped
¼ Tsp Saffron
350g Long-grain Rice
1 Kg Mixed Seafood (Marinara mix)
3 Tbsp Fresh coriander or Parsley, Chopped
200g Sugar Snap Peas, Trimmed
Fresh Limes or Lemons, cut into wedges to serve
Heat olive oil in a large frying pan.
Add onion, green and red peppers and carrots, and fry over a low heat for two minutes.
Add garlic, tomatoes and saffron and fry for three minutes.
Add the rice and stir well to make sure the rice is well coated.
Add about 800ml water or seafood stock and bring to the boil.
Simmer for 10 minutes.
Add seafood, coriander and sugar snap peas and stir well.
Cover and simmer for a further 10 -15 minutes.
Add a little water if it gets too dry.
The dish is ready once the mussels open and the rice is tender.
Season with salt and freshly ground black pepper, coriander and lemon wedges.