Seafood Paella

Written By Lara Battigelli
Summer on a plate! Paella always reminds me of holidays. I usually add some chicken thighs to this dish but since I didn’t have any, I just added some extra seafood and am calling it a seafood paella. You could of course add chicken a few minutes before cooking the veg and chorizo and give the thighs a nice sear on either side before cooking the rest of the meat. The only essential flavour is the smoked paprika, so don’t skip this step as that’s what makes paella, in my opinion.IngredientsServes 5 | Roughly 530 calories per portion*350g paella rice800-1.1L stock (I use chicken or vegetable)250g seafood mix (I like smoked seafood)50g chopped chorizo2 tbsp olive oil4 cloves fresh garlic, minced50g frozen peas12-15 jumboo prawns, deveined & shells removed1 red pepper, sliced1 onion, finely diced1 large carrot, finely diced2 tsp smoked paprika150g bacon bits (optional)few strands of saffron (optional)2 tbsp tomato pureéJuice 1 lemonchopped fresh parsley, for garnishMethodIn a large skillet, heat the oil and add carrot, onion, garlic, chorizo & bacon with the smoked paprika. Sauté for 5 mins.After 5 mins add your red pepper and cook on medium heat for another 5 mins or so. Add your tomato pureé and the rice until rice is evenly coated in all the flavours.Add 800ml of stock (I add my saffron strands to the stock as it gives a lovely colour, you could add a pinch of turmeric if you don’t have saffron). You will likely need more stock but you don’t want to add too much initially. Stir it all around then cover for about 10minutes, stirring occasionally.After 10minutes, assess to see if rice is a little crunchy and if so, add another 100ml stock along with your mixed seafood. Stir to spread throughout the paella and scrape any stuck bits of rice from the bottom of the pan. Cover for 5 mins.After 5 mins, add your peas and prawns and another 100ml of stock if needed. Add your lemon juice. Paella is ready once the prawns are pink.Serve immediately with some extra lemon wedges and a sprinkle of fresh parsley*Calories were inputted into my fitness pal and may not be entirely accurate but should serve as a general guide for nutritional value

Summer on a plate! Paella always reminds me of holidays. I usually add some chicken thighs to this dish but since I didn’t have any, I just added some extra seafood and am calling it a seafood paella. You could of course add chicken a few minutes before cooking the veg and chorizo and give the thighs a nice sear on either side before cooking the rest of the meat. The only essential flavour is the smoked paprika, so don’t skip this step as that’s what makes paella, in my opinion.

Ingredients

Serves 5 | Roughly 530 calories per portion*

  • 350g paella rice

  • 800-1.1L stock (I use chicken or vegetable)

  • 250g seafood mix (I like smoked seafood)

  • 50g chopped chorizo

  • 2 tbsp olive oil

  • 4 cloves fresh garlic, minced

  • 50g frozen peas

  • 12-15 jumboo prawns, deveined & shells removed

  • 1 red pepper, sliced

  • 1 onion, finely diced

  • 1 large carrot, finely diced

  • 2 tsp smoked paprika

  • 150g bacon bits (optional)

  • few strands of saffron (optional)

  • 2 tbsp tomato pureé

  • Juice 1 lemon

  • chopped fresh parsley, for garnish

Method

  1. In a large skillet, heat the oil and add carrot, onion, garlic, chorizo & bacon with the smoked paprika. Sauté for 5 mins.

  2. After 5 mins add your red pepper and cook on medium heat for another 5 mins or so.

  3. Add your tomato pureé and the rice until rice is evenly coated in all the flavours.

  4. Add 800ml of stock (I add my saffron strands to the stock as it gives a lovely colour, you could add a pinch of turmeric if you don’t have saffron). You will likely need more stock but you don’t want to add too much initially. Stir it all around then cover for about 10minutes, stirring occasionally.

  5. After 10minutes, assess to see if rice is a little crunchy and if so, add another 100ml stock along with your mixed seafood. Stir to spread throughout the paella and scrape any stuck bits of rice from the bottom of the pan. Cover for 5 mins.

  6. After 5 mins, add your peas and prawns and another 100ml of stock if needed. Add your lemon juice. Paella is ready once the prawns are pink.

  7. Serve immediately with some extra lemon wedges and a sprinkle of fresh parsley

*Calories were inputted into my fitness pal and may not be entirely accurate but should serve as a general guide for nutritional value

Lara Battigelli
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