Easy paella
Serves 4
Easy
Prep:
Cook:
Whip up this easy version of the traditional Spanish seafood dish using storecupboard staples. Add extras to paella rice such as chorizo and peas if you like
Skip to ingredients
Units:
- 1 tbsp olive oil
- 1 onionchopped
- 1 tsp each hot smoked paprikaand dried thyme
- 300g paella or risotto rice
- 3 tbsp dry sherryor white wine (optional)
- 400g can chopped tomatoeswith garlic
- 900ml chicken stock
- 400g frozen seafood mixdefrosted
- 1 lemon½ juiced, ½ cut into wedges
- handful of flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal457low
- fat9glow
- saturates1g
- carbs66g
- sugars7glow
- fibre4g
- protein31ghigh
- salt1.79g
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.
step 5
Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
