Login to Save Like

Ingredients

• 300ml Scallop Kaibashira Soup Stock
• 3 cloves garlic (minced)
• 1 piece Japanese Myoga Ginger (Minced)
• Half Bell Pepper (Sliced)
• 1 Head Maitake Mushroom (Sliced)
• 1 Large Onion (Diced)
• 1/4 cup (60ml) Black Olives (Sliced)
• 1 Cup (250ml) Rice
• 2 Tablespoons Olive Oil
• 1 Teaspoon Tumeric
• 1 Teaspoon Dry Basil
• 1 Teaspoon Salt
• 100 grams Asari Clams
• 250 grams Cod Fish
• 200 grams Shrimp
• 150 grams Scallops
• 1 Lemon (Sliced into Wedges)

Description

This Is A Very Nice Paella Dish That I Make In A Le Creuset 30cm Casserole. I Cook It Over A Gas Range. It Is Filled With Seafood. It Is Not Spicy Or Very Heavy. Very Good For…

Cook Eat Share