Sharp R580d(K) manual Paella, Cheesy Salmon Cannelloni Serves, Garlic Prawns

SEAFOOD

PAELLA	Serves 8
3 cups brown rice	1/2 teaspoon turmeric
6 cups chicken stock	paprika
1 tablespoon olive oil	2 cups white wine
2 cloves garlic, crushed	1 kg fish fillets, cubed
1 onion, chopped	24 green prawns, peeled with
4 ripe tomatoes, chopped	tails intact and deveined
1/4 cup tomato paste	2 calamari tubes, sliced into
1 cup frozen peas	rings
1 red capsicum, diced	6 mussels
1 green capsicum, diced

1.Combine rice and chicken stock together in a large casserole dish. Cook for 45-50 minutes on HIGH, until tender.

2.Combine oil, garlic and onion together in a small bowl. Cook for 2-3 minutes on HIGH.

3.Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on HIGH, stirring halfway through cooking.

4.Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on HIGH, stir in cooked rice.

5.In a large bowl, heat white wine for 4-5 minutes on HIGH. Add fish fillets. Cover and cook for 4-6 minutes on MEDIUM. Remove fish.

6.Stir in prawns and calamari. Cover and cook a further 8-10 minutes on MEDIUM until prawns turn pink. Remove from wine.

7.Place mussels in remaining white wine. Cook for 3-5 minutes on MEDIUM HIGH, until mussels open.

8.Gently fold seafood into rice mixture.

9.Cover and reheat Paella for 14-16 minutes on MEDIUM.

10. Serve with French bread.

CHEESY SALMON CANNELLONI Serves 4-6

1 large packet cannelloni

250 g ricotta cheese

90 g cheddar cheese salt and pepper to taste 2 eggs lightly beaten

210 g red salmon, drained with bones removed

2 teaspoons lemon juice

2 tablespoons fresh parsley, chopped

2 tablespoons of extra cheddar cheese

375 g jar pasta sauce

1.Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice and mix well.

2.Place a spoonfuls of salmon mixture into cannelloni shells until full.

3.Place in a single layer in a shallow dish.

4.Pour pasta over cannelloni and smooth over with the back of a spoon to ensure all sections of pasta are covered with sauce.

5.Cook for 14 minutes on MEDIUM HIGH.

6.Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further 2-4 minutes.

7.Sprinkle with chopped parsley to serve.

GARLIC PRAWNS Serves 4

24 green king prawns

3 tablespoons butter

3 cloves garlic, crushed

1 tablespoon chopped parsley

1.Peel and devein prawns, leaving tails in tact.

2.Combine butter and garlic. Cook for 1 minute on HIGH.

3.Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2 minutes.

4.Serve in individual dishes sprinkle with parsley.

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