Seafood Paella

As we are all working on boosting our immunity, I thought of preparing a wholesome and nutrient rich Seafood Paella for the family! The shellfish in this recipe are rich in iron, zinc, magnesium and vitamin B12. Zinc in particular helps fight off colds and upper respiratory infections, acts like an anti-oxidant and reduces inflammation due to bacterial or viral illnesses. Vitamin B12 is great for mental health and also ensures that we are building enough red blood cells to carry the oxygen we need for our energy and hence immunity. Shellfish are also rich Omega-3 fatty acids which provide brain and heart health.

Ginger and garlic both have anti-viral and anti-inflammatory properties. A dose of them everyday is great for boosting your immune system.

In this recipe I chose to use Cobia fillets, however you can use any other firm white fish like Cod, Haddock, Monkfish amongst others. The mussels I used were farmed and so did not need brushing and bearding like you would need to do for wild mussels. The squid just needed to be washed and have it’s beak and eyes removed. I cut it into pieces – this time instead of cutting them into circular pieces I cut them into long pieces. If you are not too fond of squid, you can use scallops instead.

Serves 6.

Ingredients:

1. White fish – 200 gms
2. Mussels – 1 kg
3. Prawns – 200 gms
4. Squid – 200 gms
5. Tomatoes – 2 medium size
6. Carrots – 1 1/2 large size
7. Onion – 1 medium size
8. Ginger – 2 tbsp
9. Garlic – 1 tbsp
10. Fresh long Red Chilli peppers – 2 tbsps
11. Basil leaves – 5-6
12. Lemon juice – 1/4 cup
13. Cracked black pepper – 2 tsp
14. Pink Himalayan salt – 2 tsp
15. Saffron – pinch
16. White wine – 1 glass
17. Jasmine rice – 1 1/2 cup
18. Bunch of coriander
19. Olive oil – 2 tbsp
20. Fish or vegetable stock – 2 cups

Preparation:

• Chop tomatoes, carrots, onions, garlic, ginger and long red chilli

• De-vein the prawns
• Slice the squid into long pieces
• Cut the Fish into small pieces

Method:

• Cook all chopped vegetables in 1 tbsp of olive oil on low heat
• Add a pinch of saffron to the wine and leave for 5 minutes
• Then add basil to the veggies, 1 tsp salt, wine and saffron, stock, lemon juice, 1 tsp black pepper and continue cooking till half cooked

• Cook all fish except mussels in a another pan and add 1 tsp salt and 1 tsp black pepper till the fish gets it’s colour, then close the lid

• Add mussels to the fish and cover and cook till the mussels open up – around 30 seconds
• Add the uncooked rice and the partially cooked fish to the pan with the veggies
• Sprinkle coriander leaves on top, cover and cook on low fire for 10-15 minutes

And it is ready to be served!