Save to your scrapbook
Smoky seafood paella
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp olive oil
80g chorizo, sliced
1 onion, finely chopped
2 cloves garlic, finely sliced
2 Romano peppers, chopped
1 tbsp smoked sweet paprika
1 tbsp tomato purée
250g Waitrose Bomba Paella Rice
800ml chicken stock
180g pack raw Waitrose
Extra Large King Prawns
2 x 200g packs Waitrose Scottish Mussels
25g pack flat leaf parsley, leaves roughly chopped
1. Heat the oil in a large frying pan or paella pan and cook the chorizo for 3 minutes then stir in the onion and cook for a few minutes more. Add the garlic and peppers and cook for 2 minutes.
2. Stir in the paprika and tomato purée and cook for 1 minute then add the rice and toss well. Pour in the stock, bring to a simmer, cover and cook for 10 minutes then add the prawns and mussels and cook for a further 5 minutes until the prawns have turned pink.
3. By now the rice should be nearly cooked through and absorbed almost all of the liquid. Turn off the heat and keep covered for 5 minutes. Serve the paella scattered with fresh parsley.
Typical values per serving:
This recipe was first published in July 2017.