Wednesday, December 18, 2013

Quick Tuna Paella

One of the rice meals that I normally cook at home is tuna paella. Hubby tasted a certain brand of canned tuna paella and liked it so I thought I'll home-cook them to satisfy his craving. Besides, he prefers the freshly cooked tuna paella than the canned one. I'm already done with my Christmas menu but might as well add this to the list.

200 grams flaked tuna fillet
2 cups glutinous rice
1 cup organic rice
1 cup carrot and corn
3 stalks of green onions, chopped
2 cloves of garlic, chopped
1 small onion, chopped
1 tsp achuete
1 tsp saffron
salt and pepper to taste
cooking oil

-Put the achuete seeds in a bowl with 1/2 cup water. Let stand for 3 minutes. Rub the seeds to extract color. Drain the seeds away and set the achuete water aside.
-Saute garlic and onion in a pan until brown. Add mixed veggies and spring onions.
-Combine glutinous and organic rice. Wash them well.
-Pour the remaining olive oil from the San Marino can and 2 1/2 cups of water to the sauteed tuna and vegetable mixture.
-Add the achuete water, saffron and salt and pepper according to taste.
-Mix well then cover the pan and let the paella set until cooked.

Note: To improve the taste of your paella, you might want to add green and red bell peppers. Instead of carrot and corn alone, you may use mixed vegetables (the one with green peas). Also, substitute leeks with spring onions or prawns and clams instead of fish.

*This recipe is good for 8 people.

1 comment:

  1. I haven't tried cooking paella because it seems so complicated, you know - long ingredient list, but your recipe is a good way to start learning how to make one.


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