Page 107 - CMC Recipe Book

CMC Recipe - Paella Category - Fish
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesame
Soya
SD
Primary Portions
Senior Portions
Preparation Time
Cooking Time Cooking Temp
12
15 mins
40 - 45 mims
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Onion
3
Smoked Paprika
3 tsp
Dried Thyme
2 tsp
Paella or Risotto Rice
900g
Chopped Tomatoes
1200g
Chicken Stock
2700ml
Frozen Seafood
1200g
Garlic
3tsp
Parsley
Bunch
Lemon
3
Salt & Pepper
To Taste
Total
Portion Cost
Method
Wash, peel and finely chop the onion. Heat the oil and fry the onion for 5 minutes until soft.
Add the smoked paprika, thyme and paella rice, stir for 4-5 minutes. Sir in the chopped tomatoes and the chicken stock.
Season and cook, uncovered, for about 15 minutes stirring now and again until the rice is almost tender and still surrounded by some liquid.
Stir in the seafood mix and cover with a lid. Simmer for 5 minutes, or until the seafood is cooked through and the rice is tender.
Squeeze over 11⁄2 lemons and sprinkle with chopped parsley. Garnish with remaining lemons cut into wedges.