Smoky seafood paella with prawns & clams

Name: Smoky seafood paella with prawns & clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 190 g pack Cooks’ Ingredients Cooking Chorizo, sliced; 1 onion, finely chopped; 2 clove/s garlic, finely sliced; 2 Romano peppers, thickly sliced; 1 tbsp smoked paprika; 1 tbsp tomato purée; 250 g paella rice; 800 ml chicken stock; 165 g pack extra large raw king prawns; 500 g pack frozen True Tide White Shell Clams. defrosted; 25 g pack flat leaf parsley, leaves roughly chopped

This take on a classic paella is packed with seafood and is rich, smoky and incredibly satisfying. For more inspiration browse our seafood recipe collection. Angela Hartnett prepares this recipe for Nick Grimshaw and guest Russell T Davies on episode 39, 2026 of Dish, the Waitrose podcast, followed by No.1 Vanilla & British Blackcurrant Ripple Ice Cream. The meal is paired with Waitrose Blueprint Verdejo. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4 out of 5 stars(8) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Plusdefrosting

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2 tbsp olive oil
½ x 190g pack Cooks’ Ingredients Cooking Chorizo, sliced
1 onion, finely chopped
2 clove/s garlic, finely sliced
2 Romano peppers, thickly sliced
1 tbsp smoked paprika
1 tbsp tomato purée
250g paella rice
800ml chicken stock
165g pack extra large raw king prawns
500g pack frozen True Tide White Shell Clams. defrosted
25g pack flat leaf parsley, leaves roughly chopped

Heat the oil in a large frying or paella pan and cook the chorizo for 3 minutes. Stir in the onion and cook for a few minutes more until starting to soften. 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 paella rice and mix well. Pour in the stock, bring to a simmer, cover and cook for 10 minutes. Add the prawns and clams and cook for 5 minutes more, until the prawns are fully cooked, pink and opaque and the clams are hot through.
The rice should be nearly cooked through and have absorbed almost all the liquid. Stir in half the parsley, turn off the heat, keep covered for 5 minutes, then serve with the remaining parsley.

Cook’s tip

To get that delicious socarrat – the crunchy crust at the bottom of the pan – turn up the heat for the final 2 minutes of cooking until you hear the rice crackle slightly, but take care not to burn it.

On Dish, the Waitrose podcast, Angela also adds fresh mussels to the seafood mix and some chicken thighs, which she pre-cooked.

And to drink...

On the podcast, this recipe is paired with Waitrose Blueprint Verdejo, a refreshing and fruity dry white which has a juicy core of peach and tropical fruitiness, lifted by zesty lime and pithy grapefruit on the finish.

Typical values per serving when made using specific products in recipe