Juicy, delicate seabream, prawns and squid add texture and lots of flavour to this Spanish favourite.
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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.
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.
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 when made using specific products in recipe
Energy | 2,586kJ/ 615kcals |
|---|---|
Fat | 20.5g |
Saturated Fat | 5.4g |
Carbohydrates | 67.8g |
Sugars | 5.8g |
Fibre | 1.8g |
Protein | 39.7g |
Salt | 3.3g |
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