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Seafood paella recipe

149 ratings

Make your paella punchy with saffron-infused fish stock and carefully placed fresh tiger prawns, mussels and squid. Finish with chopped fresh parsley and a squeeze of zingy lemon juice to bring the taste of Spain to your midweek meals See method

Serves 4
20 mins to prepare and 30 mins to cook
394 calories / serving
Healthy
Dairy-free

Ingredients

900ml fish stock
pinch saffron
1 ½ tbsp extra-virgin olive oil
1 large onion, finely chopped
3 crushed garlic cloves
30g pack flat leaf parsley, leaves roughly chopped and half the stalks reserved
1 tsp paprika
250g Spanish paella rice
1 x 285g jar roasted peppers, drain and rinse them
227g tin chopped tomatoes
175g raw black tiger prawns
150g live mussels, cleaned and debearded
150g raw squid rings
1 lemon, cut into wedges

Paella rice can always be swapped for risotto rice

Each serving contains

Energy
1665kj
394kcal 20%
Fat
7g 10%
Saturates
1g 7%
Sugars
7g 7%
Salt
1.4g 23%

of the reference intake
Carbohydrate 60.1g Protein 24.3g Fibre 4.5g

Method

Bring the fish stock to the boil; add a pinch of saffron. Set aside.
Heat the extra-virgin olive oil in a wide frying pan over a medium-high heat. Finely chop the onion and fry, for 5 minutes, or until soft and golden.
Add crushed garlic cloves, tinned chopped tomatoes, half the stalks from the flat leaf parsley and, paprika; fry for 2 minutes. Stir in the paella rice; season well.
Pour over the stock and bring to the boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes. Put in the jar roasted peppers, drain and rinse them, and scatter over. Gently shake the pan and cook for a further 5 minutes.
Scatter the raw black tiger prawns, live mussels, cleaned and debearded, and raw squid rings. Cook for 5 minutes. Turn off the heat, cover with foil and let rest for 5 minutes. Serve with chopped flat leaf parsley leaves, a squeeze of lemon and lemon wedges.

See more Spanish recipes