Thai-inspired Tom Yum Soup with Pollack
This richly spiced soup from Seafish is great for all tastes, and the soft white fish is a perfect addition.
Top Tip
Pair with Cono Sur Bicicleta Viognier. The fruity aromas complement the seafood
Seafood Paella
Food
Main Courses
Spanish
Dairy-free
Gluten-free
The seafood, anchovies and mussels can be swapped for meat such as chicken and chorizo, or a selection of vegetables
10 Servings
Ingredients
20ml vegetable oil
300g onion, chopped
2 chillies, chopped
1 garlic clove, crushed
675g long-grain rice
1 pinch saffron
2.5l boiling water
60g Bisto Vegetable Bouillon Paste
450g fresh mussels
325g mixed seafood
100g fresh anchovies
4 tbsp fresh mixed herbs, chopped
Method
- Heat the oil and fry the onion, chilli and garlic for a few mins until softened.
- Add the rice and cook for 2 mins, stirring.
- Soak the saffron strands in the boiling water, add the vegetable bouillon paste and stir until dissolved. Gradually add to the rice, simmering gently between each addition, cook for about 20-25 mins until the rice is tender and most of the liquid has been absorbed.
- Simmer and steam the mussels in a little boiling water or stock for 2-3 mins until opened (discard any which have not opened).
- Add the mussels to the rice together with the seafood, anchovies and herbs and warm through gently until cooked through.
