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    • Crayfish Paella

    Mark Sharron
    Medium difficulty
    45 minutes
    3-6
    Amount Per Serving: Calories 341; Fat 11g; Carbs 39g; Protein 19g
    Crayfish Paella is an easy-to-make and delicious dish perfect for any occasion. This traditional Spanish dish contains crayfish, rice, vegetables, and spices. It is a flavorful and comforting meal that will please any palate. The combination of the ingredients creates a unique flavour that is sure to satisfy. The preparation is simple, and the cooking time is relatively short, making it an ideal dish for busy weeknights. With its rich flavour and unique texture, Crayfish Paella will surely become a family favourite.  
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon saffron threads
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 1 cup short-grain rice
    • 2 cups chicken broth
    • 1/2 cup white wine
    • 1/2 pound cooked crayfish, peeled and deveined
    • 1/2 pound cooked shrimp, peeled and deveined
    • 1/2 cup frozen peas
    • 1/2 cup chopped fresh parsley
    • Lemon wedges, for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Reduce the heat to low and simmer, occasionally stirring, until the rice is almost tender, about 15 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Stir in the parsley and season with salt and pepper to taste. 
    • Serve with lemon wedges.