Serves 4 people.
1 or 2 White/red onions
2 Garlic cloves
400g Seafood - we used prawns and mussels
1 spring onions
Pinch of chilli flakes (however spicy you like it!)
Start by cooking the rice to taste, a little al dente is best in our opinion.
Chop the peppers and garlic and dice the onions. Also chop the spring onions and keep separate for later.
Depending on how much food you’re using up, either take a frying pan or a large flat cooking surface - we use a large oven tray across two hobs - and heat a good glug of oil with diced onions And diced peppers. Fry for a bit.
Then add garlic and more smoked paprika than you think. Keep it stirred making sure the spices don’t burn.
Juice the limes, keep the skins.
Chuck in the rice and give a good move around so that the paprika oil gives everything a good coating. Taste and add more spices and salt to taste. If it starts to burn or dry out, add some water to ease it. Add the lime skins.
When it’s all looking lovely, add the seafood and keep stirring until prawns are cooked/heated through depending on whether you’re using per-cooked or not. Add lime juice and any extra seasoning as you like.
Serve with chopped spring onions and chilli flakes on top, removing the lime skins.