Spicy Spanish Seafood Paella
Spain offers some great tasty cuisine and I have always been excited by a Paella.
With this recipe I wanted to keep it as simple as possible for you, if it's the first time cooking with paella or risotto rice don't be afraid... the more you cook this dish the more you will perfect it and make it your own.
Created for Meals From The World Creative Kit
Catherine's Spicy Spanish Seafood Paella
- 1 tablespoon of olive oil
- 1 white onion, chopped
- 1 tablespoon of Smoked Paprika
- 1 teaspoon of Chilli Flakes (optional)
- 1 cloves of crushed garlic
- 1 lemon - 1/2 for juice and keep the other 1/2 for wedges
- A handful of frozen peas
- 300g of paella or risotto rice
- 400g of canned chopped tomatoes
- 900ml chicken stock (vegetable stock is fine also)
- 400g frozen seafood mix
Heat your olive oil in a large frying pan or a wok. Add you chopped onion and crushed garlic and fry often until soft for approx 5 minutes.
Add your paella rice and then the Smoked Paprika and stir for 1 minute. Then add in your chopped tomatoes, Chilli Flakes and your chicken stock. (At this stage I like to ladle in my chicken stock bit by bit stirring gradually as I go, however you can pour all of your stock in if you wish).
Continue to cook uncovered for approx 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
Now stir in your seafood mix (most frozen seafood can be cooked from frozen, do read the packaging), frozen peas and squeeze in your lemon juice. Cover with a lid allowing the dish to simmer for approx 5-8 minutes.
Serve with a slice of lemon wedge and tuck in!
BOOM BOOM BOSH!
Tip: If you have any left over meat from a Sunday roast, why not plan this for a meal for a Monday night, strip off any left over meat (pork, beef and chicken all work well) and chuck that in at Stage 4 to add a bit extra to the dish.