Mexican Paella

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This dish of rice with shellfish is the Mexican version of Spanish paella. It includes firm-fleshed fish and a unique, delicious flavour derived from roasting the base ingredients before adding them to the sauce.


  • 1 large garlic clove, peeled
  • 1 onion, quartered
  • 2 firm tomatoes


  1. Dry-roast the garlic, onion, tomatoes and capsicum in a heavy-based frying pan over low heat, turning often, for about 45 minutes, or until the ingredients are browned all over.
  2. When cool enough to handle, peel the tomato and capsicum, and roughly chop the flesh. Put the flesh in a food processor with the garlic and onion, and blend to a purée.