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    Seafood paella

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    Seafood paella

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    3 tbsp Spanish extra virgin olive oil
    200g firm white fish fillet (cod, monkfish or hake), cubed
    400g pack frozen fruits de mer
    1 red onion, finely chopped
    1 green pepper, deseeded and cubed
    2 cloves garlic, finely chopped
    2 vine tomatoes, chopped
    175g jar Cooks’ Ingredients Paella Paste
    300g bomba paella rice
    26g pot Knorr Paprika & Sundried Tomato Stock Pot
    100ml Spanish dry white wine
    100g podded broad beans (or use frozen and defrost)
    Chopped parsley, to serve
    Lemon wedges, to serve


    1. Heat ½ the oil in a large frying pan and fry the cubed fish on all sides until just starting to brown. Transfer to a plate and keep warm. Add the frozen seafood to the pan and cook for 5 minutes until defrosted. Remove with a spoon and add to the fish with any pan juices.

    2. Add the remaining oil to the pan with the onion, pepper and garlic and cook together for 5 minutes until starting to soften. Add the tomatoes and paella paste, stir together and allow to cook for 1 minute, then mix in the rice until well coated. Make up the stock pot with 500ml boiling water, then add it to the pan with the wine.

    3. Bring to the boil, stirring throughout, then simmer for 10 minutes until the rice is starting to cook and the liquid is half absorbed.

    4. Return the fish and seafood to the pan with the broad beans, bring to simmering point, then cover. Cook gently for 7-8 minutes until the rice is just al dente and the fish and fruits de mer are cooked through and opaque. Remove from the heat and leave to rest for 5 minutes. Check the seasoning, then scatter with chopped parsley and serve immediately with lemon wedges.  

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