Seafood paella with chorizo

This seafood paella is the perfect way to brighten up your midweek meals.

Seafood Paella

Recipe courtesy of Youngs



  • Youngs Fruits de Mer 2 packs, defrosted and drained
  • Paella rice 200g
  • Chorizo 50g, sliced
  • Extra virgin olive oil 3 tbsp
  • Fish stock 300ml
  • Onion 1, diced
  • Garlic 2 cloves, crushed
  • Saffron 2 large pinches
  • Sweet smoked paprika 2 tsp
  • Red pepper 1, sliced
  • Vine tomatoes 2, chopped
  • Frozen peas 50g
  • Flat leaf parsley half a bunch, chopped
  • Lemon 1
  • Freshly ground black pepper


  • Step 1

    Heat the olive oil in a large frying pan, fry the onions, peppers, garlic and smoked paprika. Add the chorizo followed by the rice and stir until all the grains of rice are coated and glossy.

  • Step 2

    Pour in the fish stock and add the tomatoes, saffron and a pinch of black pepper. Bring to the boil and simmer for 15 minutes, stirring regularly and add more water if required.

  • Step 3

    Stir in the Fruits de Mers (not the butter) and peas, and cook for 10 minutes.

  • Step 4

    Finally add the butter, heat through, season to taste, scatter the chopped parsley over the paella and serve with a wedge of lemon.