- For the seafood:
- 4 tablespoons olive oil
- 1½ kg sea bass, cut into fillets 100g each
- ½ kg squid, cut into roundels
- 1 kg peeled shrimps, medium size, cut into halves lengthwise
- ½ kg mussels, washed and cleaned
- For the sauce:
- 3 tablespoons olive oil
- 3 medium onions or 375 g, diced
- 1 medium green bell pepper or 150 g, cored, seeded and cut into thin strips
- 1 medium red bell pepper or 150 g, cored, seeded and cut into thin strips
- 2 cloves garlic, crushed
- ½ kg tomatoes, peeled and chopped
- 1 teaspoon saffron filaments
- 200 g beef pepperoni, sliced
- 4 cubes MAGGI Chicken Stock
- ½ teaspoon hot paprika
- 7 cups water or 1750 ml
- Pinch of salt, to taste
- Pinch of ground pepper, to taste
- 3 cups long grain white rice or 600 g
- 1 cup canned green peas or 200 g
- 2 teaspoons corn flour, dissolved in 2 tablespoons of water
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