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   MSGID: 156061.cooking@1:218/700 2d34c83b   
   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   BBSID: REALITY   
   CHRS: CP437 2   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Puss in Boots Seafood Paella   
    Categories: Seafood, Rice, Vegetables, Herbs   
         Yield: 4 Servings   
       
         2 cl Garlic; crushed   
       750 g  (26 oz) ling cod fillet; in   
              - 5cm (2")  pieces   
        40 g  (1 1/2 tb) butter   
       500 g  (18 oz) green prawns; peeled   
              - deveined   
         1 lg Brown onion; fine chopped   
         1    Sprig of parsley; to serve   
       400 g  (14 oz) can diced tomatoes   
         2 ts Smokey paprika   
     2 1/2 c  Chicken stock   
         4 c  Baby leaf salad mix; to   
              - serve   
         1 c  Arborio rice   
         2 tb Oil   
       1/2 ts Saffron threads   
       
     Heat butter and oil in a frying pan over medium-high   
     heat. Add fish and cook for 1 minute until browned.   
     Transfer to a plate. Add prawns to pan. Cook for 2   
     minutes until just cooked. Transfer to plate with fish.   
     Cover and set aside.   
        
     Add onion to pan and cook for 3 minutes or until soft.   
     Add garlic and cook for 1 minute. Sprinkle paprika and   
     saffron over onion. Cook for 1 minute or until aromatic.   
        
     Stir rice into onion mixture until combined. Pour over   
     tomato and stock and bring to the boil. Reduce heat to   
     medium-low and simmer, partially covered, for 20 minutes   
     or until rice is tender.   
        
     Return seafood to pan and gently stir to combine. Cook   
     for 2 minutes until seafood is heated through. Sprinkle   
     over parsley. Serve with salad. Note: To devein a prawn,   
     use a small sharp knife to make a slit along the middle   
     of the back to expose the dark vein, use your fingers to   
     carefully pull the vein through the opening at the head   
     end to remove.   
        
     RECIPE FROM: https://www.woolworths.com.au   
        
     Uncle Dirty Dave's Archives   
       
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