Waitrose and Partners
Sea bream paella

Sea bream paella

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

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 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


  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.


Typical values per serving when made using specific products in recipe


2,586kJ/ 615kcals



Saturated Fat












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5 out of 5 stars1 rating