Recipe courtesy of Youngs
Seafood paella with chorizo
This seafood paella is the perfect way to brighten up your midweek meals.
© Youngs
Ingredients
- 2 packs of Youngs Fruits de Mer defrosted and drained
- 200g Paella rice
- 50g Chorizo sliced
- 3tbsp Extra virgin olive oil
- 300ml Fish stock
- 1 Onion diced
- 2 cloves of garlic crushed
- 2 large pinches of saffron
- 2tsp Sweet smoked paprika
- 1 Red pepper sliced
- 2 Vine tomatoes chopped
- 50g Frozen peas
- ½ a bunch of Flat leaf parsley chopped
- 1 Lemon
- Pinch of freshly ground black pepper
Method
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.
