Paella (Spanish rice, seafood & saffron) recipe

37 ratings Rate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 310 calories / serving
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Paella (Spinach Rice Seafood and Saffron)HERO 86c94e4c 056c 4dee 9d37 2af6302114fb 0 472x310
  1. Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.
  2. Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.
  3. Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink and the chicken is cooked through, with no pink showing. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.

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  • Ingredients

  • 3tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 large tomatoes, skinned, deseeded and roughly chopped
  • 1 large red pepper, deseeded and cut into thin strips
  • 2 large, skinless chicken breasts, cut into chunks
  • 2tsp paprika
  • 300g long-grain rice
  • large pinch saffron
  • 1.2 litre vegetable stock
  • ground black pepper
  • 12 raw, peeled, tiger prawns (or cooked if you can't find raw)
  • 3tbsp dry sherry
  • 100g frozen peas
  • 1 pack Tesco cooked mussels in garlic butter sauce
  • large handful fresh, flatleaf parsley, roughly chopped
  • 1 unwaxed lemon, cut into wedges
  • salt
  • Energy 1305kj 310kcal 16%
  • Fat 12g 17%
  • Saturates 2g 10%
  • Sugars 9g 10%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 12.8g Protein 36.8g Fibre 4.4g


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