Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
2 tbsp olive oil
1 onion, chopped
120g pack Cooks' Ingredients 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
1/2 x 400g pack Waitrose Frozen Squid Rings, defrosted and sliced
180g pack 2 sea bream, halved lengthways
25g pack flat leaf parsley, chopped
Method
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.
Nutritional
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
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of La Española Extra Virgin Olive Oil in trolley 0