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Seafood paella recipe

Seafood paella recipe

164 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

  1. Bring the fish stock to the boil; add a pinch of saffron. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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