Click to add items to your basket. To checkout, click the trolley icon and load your order directly to MyBidfood! Italian Whole Peeled Tomatoes Imported from Italy, they are the perfect tomato base and a must-have kitchen staple! WHAT MAKES ITALIAN TOMATOES DIFFERENT FROM REGULAR TOMATOES? Italian Whole Peeled Tomatoes are “plum” (elongated and thinner) San Marzano tomatoes , named after the region in Italy, where tomatoes grow prolifically. COLOUR & TASTE: The renowned volcanic soil of San Marzano produces a tomato that is a deep red colour and has the natural sweet & tangy profile of tomatoes grown under the Italian sun! Code VEC4508 VEC4509 Description Italian Whole Peeled Tomatoes Italian Whole Peeled Tomatoes Pack Size 400 g 2.5 kg UOM Can Can ± 29 whole tomatoes per 2.5 kg can = 64:36 tomato to liquid ratio. Seafood Paella INGREDIENTS: PREP TIME: 20 minutes COOK TIME: 40 minutes SERVINGS: 6 - 500 g Seafrost Vannamei Prawns 21/25 (PRW0291) (peel & devein) - 250 g Seafrost Calamari Rings (FSH1482) - 250 g Chef’s Classique ½ Shell Mussels (MUS0179) - 400 g ARCO Italian Whole Peeled Tomatoes (VEC4508) - 2 tbsps La Masia Extra Virgin Olive Oil (OIL0829) - 1 Large Diced Onion - 1 tsp Cooking with… Crushed Garlic (PIC8926) - 1 tsp Cooking with… Paprika (SPH0286) - 500 ml Cooking with… Medium Grain Parboiled White Rice ( RIC3537) - 1 L Chicken Stock (made from Cooking with… Chicken Chunks CHI6357 ) or store bought - 2 tsps Cornish Sea Salt Flakes (SAL1117) - 1 tsp Cooking with… Course Black Pepper (SPH0290) - Lemon wedges & chopped Parsley. INSTRUCTIONS: 1. Pat the prawns & calamari dry with paper towel. 2. Make chicken stock: Boil 5 cups of water with 1 kg chicken chunks and salt, then simmer covered. 3. In large, deep pan, drizzle the prawns & calamari with olive oil, season with salt, and sear until slightly colored but not fully cooked. 4. Remove the seafood from the pot and set aside. 5. In the same pan, add olive oil and sauté the onion & garlic until translucent and fragrant. 6. Add chopped tomatoes & cook until the liquid evaporates. 7. Stir in paprika and rice, season with salt and pepper. 8. Pour in the stock & reduce the heat, cover and allow to cook for 7 - 10 minutes or until the liquid has been absorbed and the rice is almost cooked. 9. Tuck in the calamari, prawns and mussels, trying not to disturb the bottom layer of rice. Cover and cook for another 5 - 7 minutes until everything is fully cooked. 10. Season, garnish with Lemon wedges and Parsley. SHOP THE RECIPE BASKET HERE: or contact your nearest branch. Stock availability may vary from branch to branch, speak to your sales consultant for more information. E&OE. 3
Download PDF file