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" /> Torregrosa Seafood Paella recipe – Rennie bloggers mystery box challenge – The Food Connoisseur

Torregrosa Seafood Paella recipe – Rennie bloggers mystery box challenge

Rennie bloggers mystery box challenge

Remember the Rennie mystery box blogger’s challenge from a few days ago? Well, I was one of the lucky *ahem chosen ones, my mystery ingredient was revealed at the event. So drumrolls I managed to get Espelette pepper in my mystery box. Doing some research, I learned espelette pepper is a French pepper used in the Basque regions. It’s sweet with subtle heat and you know since it is used in France and Spain I decided to use it in a Paella using my friend Miss Torregrosa recipe with a twist.

rennie happy eating

Here are the recipe and ingredients.

Torregrossa Paella recipe with a twist
Author: 
Recipe type: Spanish
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
 
It’s sweet with subtle heat and you know since it is used in France and Spain I decided to use it in a Paella using my friend Miss Torrgrosa recipe with a twist.
Ingredients
  • 5 large tiger prawns
  • 2 tuna steaks
  • 1 cod fillet
  • ½ teaspoon of espelette pepper
  • ½ teaspoon of pimento
  • 1 sachet of paella powder
  • dill and basel leaves
  • 500ml of chicken stock
  • 250g of paella rice
  • 2 tbsp of extra virgin olive oil
  • 1 pinch of saffron
  • 1 lemon
  • ½ peas
Instructions
  1. First of all make a foil evenlope and add the saffron inside, add it to the paella pan cooking both sides for 10 seconds. Remove and leave on the side.
  2. Add the olive oil into the pan and add the tuna, cod and prawns. Once it starts to colour add some salt and pepper then the paella powder and espelette pepper.
  3. Once mixed you can add the chicken stock, leave to simmer for a minute then add the saffron and rice and the herbs, peas.
  4. Leave to cook for 15 minutes, then add some pimento powder.
  5. Leave to stand for 2 minutes then mix together.
  6. It is now ready to be served with a wedge of lemon.

espelette pepper IMG_1424 IMG_1428 paella powder

Ingredients

5 large tiger prawns

2 tuna steaks

1 cod fillet

½ teaspoon of espelette pepper

½ teaspoon of pimento

1 sachet of paella powder

dill and basil leaves

500ml of chicken stock

250g of paella rice

2 tbsp of extra virgin olive oil

1 pinch of saffron

1 lemon

½ peas

 

First of all make a foil envelope and add the saffron inside, add it to the paella pan cooking both sides for 10 seconds. Remove and leave on the side.

paella pan IMG_1436

Add the olive oil into the pan and add the tuna, cod and prawns. Once it starts to colour add some salt and pepper then the paella powder and espelette pepper.

IMG_1442 IMG_1453

Once mixed you can add the chicken stock, leave to simmer for a minute then add the saffron and rice and the herbs, peas.

Leave to cook for 15 minutes, then add some pimento powder.

paella

Leave to stand for 2 minutes then mix together.

 

It is now ready to be served with a wedge of lemon.

seafood paella

If you didn’t know Rennie does products to help cure indigestion, trap wind and heartburn. Many adults suffer from the above symptoms at some point of their lives, and can be triggered from stress, what you eat, how you eat and lifestyle. Thank you, Rennie for sponsoring this post and letting me participate in the mystery box challenge.

http://www.rennie.co.uk/en/home/

thefoodconnoisseur

Founder of The Food Connoisseur site

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