Sea bream paella

Sea bream paella

Juicy, delicate seabream, prawns and squid add texture and lots of flavour to this Spanish favourite.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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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
  • ½ x 400g pack Waitrose Frozen Squid Rings, defrosted and sliced
  • 180g pack 2 sea bream, halved lengthways
  • 25g pack flat leaf parsley, chopped

Method

  1. 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.

  2. 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.

  3. 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

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Overall rating (5/5)

5 out of 5 stars1 rating