Spanish seafood rice

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• Josh

  16 June 2010

  Josh rated and commented on this recipe

  

  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.

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• mamma smith

  05 August 2010

  mamma smith rated and commented on this recipe

  

  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

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• donnalovescheese

  18 August 2010

  donnalovescheese rated and commented on this recipe

  

  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.

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• unclemike

  31 December 2010

  unclemike commented on this recipe

  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.

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• Odelle

  04 February 2011

  Odelle rated and commented on this recipe

  

  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!

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• Kuifke

  10 February 2011

  Kuifke rated and commented on this recipe

  

  Taste is a litle simple

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• The Sauce Queen

  12 May 2011

  The Sauce Queen rated and commented on this recipe

  

  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.

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• StevieC

  12 March 2012

  StevieC rated and commented on this recipe

  

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

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• Re Morrill

  12 April 2012

  Re Morrill rated and commented on this recipe

  

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

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• CFL recipes

  13 April 2012

  CFL recipes rated this recipe

  

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• Egitazz

  18 July 2012

  Egitazz rated this recipe

  

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• mrswilliams4

  14 January 2013

  mrswilliams4 rated and commented on this recipe

  

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

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• iloveprunejam

  07 May 2013

  iloveprunejam rated and commented on this recipe

  

  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 :)

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http://www.bbcgoodfood.com/recipes/412624/

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Ingredients

• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 red and 1 yellow pepper , deseeded and sliced
• 2 garlic cloves , sliced
• 250g paella rice
• 850ml hot vegetable stock (we used Kallo very low salt stock)
• pinch saffron
• 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
• juice ½ small lemon
• small handful flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Low-fat, Super healthy

Ingredients

• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 red and 1 yellow pepper , deseeded and sliced
• 2 garlic cloves , sliced
• 250g paella rice
• 850ml hot vegetable stock (we used Kallo very low salt stock)
• pinch saffron
• 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
• juice ½ small lemon
• small handful flat-leaf parsley , roughly chopped

PER SERVING

369 kcalories, protein 23g, carbohydrate 58g, fat 7 g, saturated fat 1g, fibre 7g, sugar 6g, salt 1.05 g

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