Seafood paella recipe
A great seafood recipe that’s absolutely bursting with flavour. Serve simply with a green salad.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4
1 litre (1¾pt) fish stock
pinch of saffron threads
75ml (3fl oz) dry sherry
25g (1oz) butter
2tbsp olive oil
1 onion, chopped
1 red pepper, finely chopped
100g (4oz) chorizo, chopped
2 garlic cloves, crushed
250g (9oz) long grain rice
200g (7oz) raw tiger prawns
6 squid, cleaned and sliced into rings
8 scallops
150g (5oz) frozen petit pois, thawed
2tbsp finely chopped fresh parsley
1 Heat the fish stock with the saffron and sherry until boiling. Remove from the heat and set to one side. Heat the butter and oil in a paella pan or large, non-stick frying pan. Add the onion, pepper and chorizo and cook for 8 minutes. Add the garlic and cook for 2minutes. Pour in the rice, stir well to combine and cook for a further 2 minutes.
2 Pour the hot stock over the rice, bring to the boil and simmer for 15 minutes. Add the seafood and petit pois, season well and gently fold through the rice. Cover and simmer for 5 minutes, remove the lid and simmer for a further 5 minutes until the seafood is cooked through. Scatter over the parsley and serve.
Per serving: 590cals, 21g fat, 7g saturated fat, 52g carbohydrate
Now make it faster
Using a couple of clever ingredients will cut your cooking time in half. Heat the oil and butter as before in a large frying pan. Add the chorizo and garlic and fry gently for 3 minutes. Add the sherry, turn up the heat and bubble for 1 minute. Add 50ml (2fl oz) fish stock, a good pinch of saffron and a 680g packet Bird’s Eye Original Vegetable Rice. Simmer for 5 minutes, add a 400g packet luxury seafood mixture (thawed) and simmer for 2 minutes more. Check the seasoning, scatter over the parsley and serve.
