Save to your scrapbook
Summer seafood paella
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g Waitrose Whole Grain Rice
2 tbsp olive oil
1medium onion, finely chopped
4 cloves garlic, finely chopped
2 tsp paprika
1 red pepper, deseeded and diced
400g can chopped tomatoes
Large pinch saffron (optional)
800ml Cooks’ Ingredients Vegetable Stock or water
400g frozen essential Waitrose Cooked Seafood Selection
¼ x 25g pack parsley, chopped
1. Put the rice in a bowl, cover with cold water, then set aside. Heat the oil in a large frying pan, add the onion and soften for 5 minutes over a medium heat. Stir in the garlic, paprika and pepper and cook 4-5 minutes more, stirring occasionally. Mix in the chopped tomatoes and saffron (if using).
2. Drain the rice and stir into the pan, then pour in the stock. Bring to a simmer and cook uncovered, for 25-30 minutes, stirring occasionally until the rice is almost tender. Add a little more stock or water if needed – it should be saucy, not soupy.
3. Add the frozen seafood and cover with a lid. Simmer for 5 minutes, turning the seafood until piping hot and the rice is tender. Scatter with parsley and serve.
Typical values per serving:
1 of your 5 a day/gluten free/low in fat
This recipe was first published in August 2018.