Spicy Seafood Paella

Ingredients:

2 tbsp extra virgin olive oil
1 clove garlic, chopped
1 onion, chopped
1 red chili, chopped
2 tomato, peeled, cut in half and grated
1 ½ cup rice, best use with long-grain or parboiled type, washed and drained well
1/2 tsp ground turmeric powder or 1/4 tsp saffron with 300 mL white wine
1 ½ cup chicken/fish stock
400 g seafood mix
1/2 cup canned/frozen birds eyes peas
2 tbsp fresh parsley
1 lemon, finely grated the rind
1 ½ tsp salt or to taste
1/2 tsp black pepper or to taste

Method:

Dissolved turmeric powder in stock (if using turmeric powder) or alternatively toast saffron gently in a small pan till aroma, pour-in wine and bring to boil, remove from heat (if using saffron); set aside.

Heat oil in a pan over medium high heat, stir-fry garlic and onion till fragrant (about 2 minutes).

Add-in rice and chili, stir-fry for about 2 minutes.

Add-in grated tomato, stir for short while, remove from heat and transfer the rice mixture into rice cooker.

Pour-in stock and saffron solution (if using saffron), let simmer covered for about 10 minutes.

Stir-in seafood mix, peas, parley, lemon rind, salt and pepper.

Continue to simmer covered till rice is cooked (another 5-10 minutes), adjust the taste with salt and pepper when the rice still warm.

Serve warm.