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Twisted Biryani Spiced Seafood Paella

Name: Twisted Biryani Spiced Seafood Paella
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: European
Ingredients: Cooking oil; 2 Large brown onions sliced; 2 green cardamom pods; 2 Cloves; 2” Cinnamon stick; 0.5 tsp Cumin Seeds; 2 Bay leaves; 3 cups Paella rice; 3 green chillies chopped fine; 3/4 tbsp Ginger minced; 3/4 tbsp Garlic crushed; 1 tsp RAMAN SPICE Turmeric powder; 1tsp RAMAN SPICE Chilli Powder; 1 cup Fresh coriander chopped; 2 Large tomatoes diced small; 2 tbsp. RAMAN SPICE Biryani Mix; Salt to taste; Freshly ground black pepper; 1/4 cup dry white wine; 2 tbsp Lemon juice; SEAFOOD; 6 XL King Prawns, deveined and peeled but with tails on; 250g Small prawns, deveined and peeled; 250g Scallops; 250g Mussels - thoroughly scrubbed, discard any with cracked or broken shells; 250g Baby squid cut into rings; GARNISH Lemon wedges, Coriander chopped

by Zarina August 19, 2021

August 19, 2021

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My goal when developing this twisted biryani recipe for Raman Spice was to merge the flavours of biryani with paella rice and seafood, such a fabulous result, just bursting with flavour, so colourful and loaded with delicious prawns, mussels, scallops and squid. This dish delivers the WOW factor on all levels, but you don’t have to wait for a special occasion to make it!

Don’t call the paella police on me, but the twist of paella rice with Indian spices and ingredients just paired so beautifully. A paella typically starts with a sofrito, finely chopped onions, garlic, and tomatoes or red peppers which are sautéed gently in olive oil. However, I sautéed whole spices, green chillis, ginger, garlic and tomatoes until soft with RAMAN SPICE Turmeric and RAMAN SPICE chilli powder. Then added paella rice, RAMAN SPICE biryani mix and fish stock, along with a dash of white wine, golden sautéed sliced onions, sautéed squid, lemon juice and chopped fresh coriander.

No special paella pan is required, I used my Le Creuset pan and the method of minimal stirring once adding stock to get that gorgeous caramelised golden crust known as ‘socarrat’. All the seafood is added to the pan for the last few minutes of cooking, and it’s served up with lemon wedges and more fresh chopped coriander, enjoyed family-style with a crisp glass of white wine!

Using premium 100% natural spices makes such a difference to the flavours when cooking, these Raman Spice blends are all made using family-owned recipes that have been around since the 1960’s.

Twisted Biryani Spiced Seafood Paella

Serves: 8 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 2.5/5
( 6 voted )

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Ingredients

Cooking oil

2 Large brown onions sliced

2 green cardamom pods

2 Cloves

2” Cinnamon stick

0.5 tsp Cumin Seeds

2 Bay leaves

3 cups Paella rice

3 green chillies chopped fine

3/4 tbsp Ginger minced

3/4 tbsp Garlic crushed

1 tsp RAMAN SPICE Turmeric powder

1tsp RAMAN SPICE Chilli Powder

1 cup Fresh coriander chopped

2 Large tomatoes diced small

2 tbsp. RAMAN SPICE Biryani Mix

Salt to taste

Freshly ground black pepper

1/4 cup dry white wine

2 tbsp Lemon juice

SEAFOOD

6 XL King Prawns, deveined and peeled but with tails on

250g Small prawns, deveined and peeled

250g Scallops

250g Mussels - thoroughly scrubbed, discard any with cracked or broken shells

250g Baby squid cut into rings

GARNISH Lemon wedges, Coriander chopped

Instructions

Heat 3 tbsp of oil in a heavy-based large saucepan on medium heat, add the sliced onion and sauté for a few minutes, add 0.5 tsp of salt and continue to sauté till slightly golden and soft, remove to another bowl, set aside.

To the same pan, add 1 tbsp of oil and sauté the squid for a couple of minutes with a pinch of salt. Once cooked, remove from the pan set aside.

To the same pan on medium-high heat with 3 tbsp oil, add the whole spices and roast until aromatic for a couple of minutes.

Now add the green chillies, ginger, garlic, tomatoes, RAMAN SPICE Turmeric and RAMAN SPICE chilli powder and sauté till soft, about 6 minutes.

Add the paella rice and the RAMAN SPICE biryani mix and mix well so that all the rice is coated well. You can add a little more oil at this point if needed.

Tip in the fish stock, mix well, cover with a lid and simmer over low heat, without stirring. After about 10 minutes, add into the pan the cooked onions, white wine, cooked squid, salt (I used about 3 tsp), lemon juice and 3/4 of the chopped coriander.

Mix it all in, cover with a lid and simmer for a further 5-7 minutes until the rice is al dente and most of the liquid is absorbed, do not stir. The cooking time can vary slightly, so use your judgement here. It would be best if you still had a little liquid left on the top for the next step.

Season the remaining seafood with salt and pepper and add it all to the top of the pan. Try to push it down ever so slightly so it gets the flavours from the stock.

Cover and cook another 8 minutes or so until the liquid has all been absorbed and the seafood is cooked through

Try to slip a spatula under the rice and check if you have achieved the elusive golden brown ‘socarrat’ (the crispy bottom). If not, set the pan over the heat, uncovered, to caramelize the bottom lightly for a few minutes.

Garnish with the remaining coriander, drizzle with olive oil and serve hot with lemon wedges

Bring the whole pan to the table for serving family-style and enjoy!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Twisted Biryani Spiced Seafood Paella

Twisted Biryani Spiced Seafood Paella

Ingredients

Instructions

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