Seafood Paella.
2 cups arborio rice
1 tbsp olive oil
1 onion, diced
2/3 cup frozen peas
2 garlic cloves, diced
1 400g tin crushed tomatoes
3 cups chicken stock
1 tsp saffron
400g marinara mix
2 tsp smoked paprika
1 chorizo sausage, sliced
salt & pepper
- In large inner pot heat oil and add chorizo, onion and garlic, cook for 2 minutes.
- Add rice, paprika and saffron cook for 1 minute.
- Pour in stock and tomatoes, season with salt & pepper and stir well.
- Bring pot to boil, lid on, simmer for 5 minutes, occasionally stirring.
- Add in marinara mix and peas. stir gently.
- Bring to boil and simmer gently for 3 minutes.
- Transfer pot to Ecopot, lid on.
- Cooking time 3 hours.
HINT … Garnish with parsley or coriander .
