It may be a bit grey and gloomy outside but hopefully today’s seafood paella recipe will bring a bit of Spanish sunshine to your dinner table! I used to think paella was hard and complicated to make, with lots of expensive and hard-to-find ingredients but it really doesn’t need to be. This paella is fairly fuss-free – all it needs is a little bit of stirring and chopping!
You will need:
- 300g paella or risotto (Arborio) rice
- 1 bag of frozen seafood mix
- 1 bag frozen peas
- 1 tin chopped tomatoes
- 2 onions, chopped
- 4 cloves of garlic, crushed
- 1 Spanish chorizo sausage – cut into 1cm thick pieces
- 900ml chicken stock
- 1 large glass of white wine (and one for the chef!)
- 1 lemon
- 1 handful chopped parsley
- 1 teaspoon hot smoked paprika powder (optional)
- Olive oil, salt & pepper
- Heat some olive oil in a large frying pan and add the 1cm thick pieces of chorizo. Fry for a couple of minutes, then add the garlic and onion. Keep frying, whilst stirring, until the onion has softened. Lower the heat slightly and add the rice, stirring it around the pan so that each grain of rice is covered in the chorizo-coloured oil. Pour in a splash of white wine, stir until it has nearly evaporated and then stir in the tomatoes and a glug of chicken stock. Season with the paprika powder and a pinch of salt & pepper, and cook, uncovered, for around 15 minutes, stirring every now and again. Every time the rice starts to look a little thirsty, feed it with some more white wine or chicken stock.
- Add in the bag of frozen seafood with a handful or two of frozen peas, then simmer for another 5 minutes or so until the prawns are cooked through and the rice is tender.
- Scatter with the chopped parsley and serve with a wedge of lemon!