zoom Smoky seafood paella

    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


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Smoky seafood paella

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars