Smoky seafood paella

Name: Smoky seafood paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 80 g 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; 250 g Waitrose Bomba Paella Rice; 800 ml chicken stock; 180 g pack raw Waitrose Extra Large King Prawns; 200 g pack Waitrose Scottish Mussels; 25 g pack flat leaf parsley, leaves roughly chopped

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

4.5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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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

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.
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.
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.