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Spanish seafood rice

Spanish seafood rice

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(19 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories369
  • fat7g
  • saturates1g
  • carbs58g
  • sugars6g
  • fibre7g
  • protein23g
  • salt1.05g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red and 1 yellow pepper, deseeded and sliced

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 garlic clove, sliced
  • 250g paella rice
  • 850ml hot vegetable stock (we used Kallo very low salt stock)
  • pinch saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
  • juice ½ small lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful flat-leaf parsley, roughly chopped

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Method

  1. Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.

  2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.

  3. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

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Comments (14)

belle.gothique's picture
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As is, this is a bland meal and needs spicing up. I think I'd be tempted to try it with Chorizo and chicken as mmepenguin advised. However, you could keep the fish and add some crushed chilli, red chilli or something with a bite to it.

mmepenguin's picture
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I added chicken and chorizo to this - have made it lots of times now and it's become a family favourite. Very easy to make too.

susanna12's picture

Sorry dh and myself was not impressed with this recipe at all, it was bland

iloveprunejam's picture
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The recipe is a bit wrong - you should NEVER stir a paella once you add the stock - the aim is firmness not creaminess. Also, I added some frozen peas (without stirring) 5 mins before taking the dish off the stove and it came out delicious :)

mrswilliams4's picture
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followed the recipe, it's Ok, but quite bland

irenemorrill's picture
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I live inSpain and think this was one of the best Paellas minus colouring!!! I added more seafood, the family loved it!!

hitcher101's picture
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Use brown basmatti and cook for half an hour for a tasty, post workout low G.I. lunch.

sealladh-na-mara's picture
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I used 3 echallion shallots halved lengthways and finely sliced instead of the onion. Instead of using the seafood mix, poach two fillets of undyed smoked haddock in a jug of boiling water for about five minutes and then flake into chunks removing any bones as you go. Slice 6 large (Queenie) scallops and add to the haddock. When rice is almost cooked, add the haddock and scallops and stir to incorporate. Warm through thoroughly ensuring the scallops are almost cooked then add a goodly handful of prawns and add the lemon juice.

kuifke's picture
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Taste is a litle simple

odelle's picture
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Used 2 Escallion shallots in place of onion.
Mix 1/2 tin of lobster/seafood bisque to make up stock required.
Before serving, heat other 1/2 tin of bisque, plate up seafood rice, pour bisque in to centre, 'swirl bisque' to look attractive, serve with warm home made bread of choice.......Delicious!
Makes it that little more special. Enjoy!

unclemike's picture

This recipe is good and easy to prepare. If you use less 5% of stock and use a non sticky pen then it would be perfect.

donnalovescheese's picture
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Surprised at how tasty this was considering how simple it was to prepare and how few ingredients went in. I would make it exactly as the recipe for myself but probably add chorizo, as suggested by other reviewers, if I was cooking for my husband.

mammasmith's picture
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Very quick, easy, tasty. I also added some chorizo for a bit additional zip. Will be making again. A goodmid week. alternative to the real thing

miltipello's picture
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Came out perfectly when I cooked this.

The only amendment I made was using 120g of chorizo, which I fried with the pepper and garlic which really added some extra flavour & colour.

Questions (0)

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Tips (1)

LisaD's picture
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Cooked tonight. Followed tip from previous post and added chorizo chunks - they tasted lovely in it so that should definitely be added. Overall it was nice but was slightly on the bland side but that said me & hubby did enjoy and i would make again.

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