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Ingredients

Method

  • STEP 1

    Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.

  • STEP 2

    Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.

  • STEP 3

    Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.

  • STEP 4

    Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

RECIPE TIPS

SEAFOOD, CHICKPEA & CHORIZO RICE
Cut 150g chorizo into slices the thickness of a £1 coin. Fry for 5 mins until golden, then set aside, leaving its red oil in the pan. Follow the recipe as before, frying everything in chorizo oil instead. Once the rice is almost tender, stir in 400g can drained chickpeas and the fried chorizo. Simmer for 5 mins more until hot through.

Recipe from Good Food magazine, October 2010

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A star rating of 4.2 out of 5.159 ratings
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