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Sea bream paella
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2 tbsp olive oil
1 onion, chopped
120g pack Cooks’ Ingredients Iberico De Bellota Diced Chorizo
300g Gallo Risotto Rice
1 tsp smoked paprika
Large pinch saffron
125ml white wine
227g can chopped tomatoes
700ml chicken stock
180g pack raw jumbo king prawns
½ x 400g pack Waitrose Frozen Squid Tubes squid, defrosted and sliced
180g pack 2 sea bream, halved lengthways
25g pack flat leaf parsley, chopped
1. Heat the oil in a large frying pan and fry the onion and chorizo for 3-4 minutes. Add the rice, paprika and saffron and cook for 30 seconds. Add the wine and cook until absorbed.
2. Add the tomatoes and gradually add the stock and cook over a low heat, covered, for 15 minutes then
stir in the prawns and squid, and cook for 5 minutes until the rice is tender and liquid has been absorbed.
3. While the seafood is cooking, place the sea bream on a grill pan and place under a preheated grill for 3-4 minutes, turning once. Serve on top of the paella and scatter over the parsley.
Typical values per serving:
This recipe was first published in August 2016.