Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Rice with Seafood (Paella) https://www.metro.ca/userfiles/image/recipes/riz-fruits-mer-91.jpg PT15M PT25M PT40M
Wash, scrub and beard mussels.Over medium heat, heat 2 Tbsp. (30 mL) the oil in a large heavy pan; brown onion and garlic until transparent. Remove and set aside.Add the rest of the oil to the hot pan, pour in uncooked rice; stir 2 minutes.Return onion and garlic to the pan and pour in chicken broth seasoned with pepper, saffron and parsley and stir gently.Cover and cook about 10 minutes.Add mussels, pollock sticks, peas, sweet pepper and tomatoes; cook until mussels open and rice is done.Serve with lemon wedges.
4
3 4 5 2
18 average mussels 4 Tbsp. (60 mL) olive oil 1 medium onion thinly sliced 1 clove garlic finely chopped 1 cup (250 mL) converted rice uncooked 2 cups (500 mL) hot chicken broth pepper 1/4 tsp. (1 mL) saffron or 1 teaspoon (5 ml) turmeric 1/4 cup (60 mL) parsley 1/4 cup (60 mL) frozen peas 0.500 sweet pepper diced 2 Tomato quartered 6 sticks crab-flavoured pollock sliced 1 lemon, quartered
Rice with Seafood (Paella)

Rice with Seafood (Paella)

Rate this recipe
4 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 18
    average mussels
  • 4 Tbsp.
    (60 mL)
    olive oil
  • 1
    medium onion thinly sliced
  • 1
    clove garlic finely chopped
  • 1 cup
    (250 mL)
    converted rice uncooked
  • 2 cups
    (500 mL)
    hot chicken broth

  • pepper
  • 1/4 tsp.
    (1 mL)
    saffron or 1 teaspoon (5 ml) turmeric
  • 1/4 cup
    (60 mL)
    parsley
  • 1/4 cup
    (60 mL)
    frozen peas
  • 0.500
    sweet pepper diced
  • 2
    Tomato quartered
  • 6
    sticks crab-flavoured pollock sliced
  • 1
    lemon, quartered
Imprimer ma sélection

Preparation

Wash, scrub and beard mussels.

Over medium heat, heat 2 Tbsp. (30 mL) the oil in a large heavy pan; brown onion and garlic until transparent. Remove and set aside.

Add the rest of the oil to the hot pan, pour in uncooked rice; stir 2 minutes.

Return onion and garlic to the pan and pour in chicken broth seasoned with pepper, saffron and parsley and stir gently.

Cover and cook about 10 minutes.

Add mussels, pollock sticks, peas, sweet pepper and tomatoes; cook until mussels open and rice is done.

Serve with lemon wedges.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.