Seafood Paella | Recipe
Seafood Paella | Recipe
Cooking Time:
60 min
Difficulty:
Easy
Persons
-
6 pinches
-
1small onion
-
2 clovesgarlic
-
1red pepper
-
2vine tomatoes
-
5 tbspolive oil
-
45 gprawns
-
500 gboneless chicken thighs
-
200 gfrozen peas
-
500 mlchicken stock
-
250 gpaella rice (short-grain like arborio)
-
1lemon
-
2 pinchesturmeric
-
1 pinchsalt
1
Peel and finely chop the onions and garlic.
2
Wash the peppers, remove the seeds and cut into around 2 cm cubes. Wash the tomatoes, cut into quarters, remove the core and roughly dice.
3
In a large paella pan, heat 1 tbsp olive oil and cook the prawns for around 2 minutes on each side over a high heat. Remove the cooked prawns from the pan and set aside.
4
Pour the remaining olive oil into the pan and fry the chicken over a medium heat for around 5 minutes or until golden brown. Add the chopped peppers, tomatoes, onions, garlic and frozen peas and cook for another 3 minutes.
5
Season the vegetables to taste with the Chicken Seasoning, turmeric and salt before adding the chicken stock.
6
Add the paella rice to the pan and cook over a medium heat for 15 minutes. Reduce the heat and simmer for another 15 minutes. Cover the paella and leave to rest for 5 minutes before serving with lemon quarters and prawns.
7
Tip: For a deliciously crispy base, don’t stir the paella once you add the rice.
Nutritional information: (Per person)
Calories
783 kcal
Carbohydrates
58 g
Protein
41 g
Fat
43 g
Method
1
Peel and finely chop the onions and garlic.
2
Wash the peppers, remove the seeds and cut into around 2 cm cubes. Wash the tomatoes, cut into quarters, remove the core and roughly dice.
3
In a large paella pan, heat 1 tbsp olive oil and cook the prawns for around 2 minutes on each side over a high heat. Remove the cooked prawns from the pan and set aside.
4
Pour the remaining olive oil into the pan and fry the chicken over a medium heat for around 5 minutes or until golden brown. Add the chopped peppers, tomatoes, onions, garlic and frozen peas and cook for another 3 minutes.
5
Season the vegetables to taste with the Chicken Seasoning, turmeric and salt before adding the chicken stock.
6
Add the paella rice to the pan and cook over a medium heat for 15 minutes. Reduce the heat and simmer for another 15 minutes. Cover the paella and leave to rest for 5 minutes before serving with lemon quarters and prawns.
7
Tip: For a deliciously crispy base, don’t stir the paella once you add the rice.
Nutritional information: (Per person)
Calories
783 kcal
Carbohydrates
58 g
Protein
41 g
Fat
43 g
Ingredients
Persons
-
6 pinches
-
1small onion
-
2 clovesgarlic
-
1red pepper
-
2vine tomatoes
-
5 tbspolive oil
-
45 gprawns
-
500 gboneless chicken thighs
-
200 gfrozen peas
-
500 mlchicken stock
-
250 gpaella rice (short-grain like arborio)
-
1lemon
-
2 pinchesturmeric
-
1 pinchsalt
