Seafood paella

Seafood paella

Category: Main meal | Serves: 2

Prep time: 10 minutes | Cooking time: 30 minutes


2 tsp rapeseed oil

1 small red onion, chopped

1 yellow or orange pepper, deseeded and chopped

1/2-1 tsp ground turmeric

150g (5 1/2oz) long grain white rice

1/4 - 1/2 tsp smoked paprika, or to taste

100ml (3 1/2fl oz) dry white wine (or extra stock)

400 ml (14fl oz) hot homemade or reduced-salt chicken or fish stock

115g (4oz) frozen peas

200g (7oz) frozen (cooked) mixed seafood, defrosted

Freshly ground black pepper, to taste

Chopped fresh flat-leaf parsley, to garnish

Lemon wedges, to serve (optional)

  1. Heat rapeseed oil in a large, non-stick frying pan; add onion and cook for about 5 minutes or until starting to soften, stirring occasionally. Add the pepper; cook for a further 4 minutes.
  2. Add turmeric, rice and paprika, stirring to coat rice grains. Add wine; cook for about 1 minutes or until reduced slightly.
  3. Pour in hot stock; bring to the boil, then reduce heat slightly and simmer, uncovered, for 15 minutes, stirring occasionally.
  4. Add peas and seafood; bring back to a simmer and cook, uncovered, for about 7 minutes or until seafood is hot and rice is cooked and tender. Add black pepper to taste. Sprinkle with chopped parsley; serve immediately with lemon wedges, if you like.

Cook's tips

  • Try using a mixture of chopped cooked chicken and cooked peeled prawn (or diced cooked ham) in place of the mixed seafood.
  • 1 leek or 4 shallots can be substituted for the red onion.
  • Serve the paella on its own or with a green leaf side salad.