Treat your loved one to a romantic and nutritious dinner this Valentine’s Day with this flavour-loaded Seafood & black rice Paella.
- 2 tbsp ghee
- 1 medium onion, chopped
- 2 gloves of garlic, minced
- 1 red capsicum, cut into thin pieces
- 1 cup black rice
- 1 tsp About Life smoked paprika
- 1/2 tsp turmeric
- 1 tomato, chopped
- Dried mixed herbs (a pinch)
- Pinch of About Life dried chilli flakes
- 1 cup bone broth
- 1 glass white wine
- 1 x Salmon Fillet
- 1 x white fish steak
- Your choice of seafood – prawns or mussels are great
- 1 cup of frozen peas
- 1 bunch of fresh parsley
- 2 limes cut into wedges
Turmeric tahini aioli
- 6 tbsp of tahini
- ½ lemon juice
- 1 tsp of salt
- 3 tbsp of olive oil
- 3 tbsp of water
- 2 tsp of turmeric
- 1 clove of garlic minced
Combine all ingredients and mixed thoroughly with a fork.
Heat paella pan and add in ghee. Add onions and gently sweat the onions for 5 minutes.
Add the garlic and red capsicum continue to cook for 2-3 minutes. Add in black rice, paprika and turmeric and stir well.
Add your chopped tomatoes and fry for a few minutes until the rice is well-coated and begins to turn translucent. Add the white wine, stir and allow the alcohol to burn off for a few minutes.
Add the mixed herbs and chilli flake. Add a couple of ladles of bone broth, stir well and allow to simmer on a low heat. Once the broth has been absorbed, add in remaining broth, 1 ladle at a time for another 10 minutes.
In the meantime add a knob of ghee in a pan and add 1/2 a tsp of Paprika. Turn up the heat and add the salmon and white fish, cook for 1-2 minutes until brown. Remove the salmon then lightly fry the seafood mix also for 1-2 minutes. Remove from the heat and set aside.
Add the salmon to the pan and place the whole paella dish in a pre-heated oven at 180 degrees for 10 minutes. Add more broth as and when it is needed and stir the rice gently making sure you do not break up the salmon.
Add the peas and seafood mix and cook for a further 5-10 minutes making sure the rice & seafood is cooked.
Garnish with wedges of limes and freshly chopped parsley. Serve immediately with turmeric aioli.
Recipe by About Life COO & Wellness Ambassador Vladia Cobrdova