Smoky paprika seafood rice

Smoky paprika seafood rice

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Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Savoury smoked paprika gives a real lift to this healthy yet impressive paella-style dish with prawns, baby squid and mussels

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal556
  • fat14g
  • saturates2g
  • carbs63g
  • sugars4g
  • fibre4g
  • protein32g
  • salt1.7g
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Ingredients

  • 1.3l fish or chicken stock
  • large pinch of saffron (optional, see tip)
    Saffron

    Saffron

    sah-fron

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

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 4 garlic cloves, 1 left whole, 3 finely chopped
  • 12 large prawns, shells on
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 4 baby squid (about 250g), cleaned and sliced
    Squid

    Squid

    s-kwid

    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 1 onion, very finely chopped
    Onion

    Onion

    un-yun

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

  • 2 celery sticks, very finely chopped
  • 1 tsp fennel seeds, lightly crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 tbsp tomato purée
  • 1 tsp smoked paprika (hot or sweet)
  • 300g paella rice
  • 250ml fino sherry or dry white wine
  • 300g fresh mussels, cleaned (discard any that are open)
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • large handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, cut into wedges, to serve
    Lemon

    Lemon

    le-mon

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

Method

  1. Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.

  2. Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.

  3. When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven’t opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.

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