Spanish Paella

Ingredients

• 3 cup Sunwhite Calrose/Medium Grain Rice, rinsed and strained
• 100 g Lobster/Shrimp, cut into small pieces
• 150 g Calamari/Squids, cut into small pieces
• 150 g White Hamour Fish Fillet, cut into cubes
• 1 cup Olive Oil
• 2 Large Onions, finely chopped
• 4 clove Garlic, minced
• 1.5 Large Bell Peppers, finely sliced (green, red and yellow)
• 150 g Green Peas
• 0.25 tsp Saffron
• 1.5 tsp White Pepper
• Salt, to taste

Method

1. Heat the oil in a big pot over medium heat. Stir in the onion, garlic, pepper and peas. Cook for 3-4 minutes stirring continuously.
2. Add the shrimp, squid and hamour to the pot sprinkling with the white pepper and 2 teaspoons of salt (or more if needed). Stir to combine.
3. Pour in the saffron and 4 cups of water.
4. When water starts boiling, stir in the rice mixing it well with the other ingredients.
5. Reduce the heat and cover the pot (using the lid or aluminium foil). Cook over low heat for 10 minutes.
6. Spoon the resulting Spanish paella into a serving platter.
7. Garnish with pieces of shrimp and squid. Serve hot.