Waitrose and Partners
Smoky seafood paella

Smoky seafood paella

This take on a Valencian-style paella is rich, smoky and incredibly satisfying. Enjoy with a chilled dry rosé and churros for ‘postre’.

4 out of 5 stars(4) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 tbsp olive oil
  • 80g chorizo, sliced
  • 1 onion, finely chopped
  • 2 clove/s garlic, finely sliced
  • 2 Romano peppers, chopped
  • 1 tbsp smoked sweet paprika
  • 1 tbsp tomato purée
  • 250g Waitrose Bomba Paella Rice
  • 800ml chicken stock
  • 180g pack raw Waitrose Extra Large King Prawns
  • 2 x 200g pack Waitrose Scottish Mussels
  • 25g pack flat leaf parsley, leaves roughly chopped

Method

  1. Heat the oil in a large frying pan or paella pan and cook the chorizo for 3 minutes then stir in the onion and cook for a few minutes more. Add the garlic and peppers and cook for 2 minutes.

  2. Stir in the paprika and tomato purée and cook for 1 minute then add the rice and toss well. Pour in the stock, bring to a simmer, cover and cook for 10 minutes then add the prawns and mussels and cook for a further 5 minutes until the prawns have turned pink.

  3. By now the rice should be nearly cooked through and absorbed almost all of the liquid. Turn off the heat and keep covered for 5 minutes. Serve the paella scattered with fresh parsley.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,046kJ/ 486kcals

Fat

16.2g

Saturated Fat

4.3g

Carbohydrates

60g

Sugars

6.6g

Fibre

2.4g

Protein

25.1g

Salt

3g

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