Seafood paella with chorizo
This seafood paella is the perfect way to brighten up your midweek meals.
Published:
Recipe courtesy of Youngs
Ingredients
- 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
Method
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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.
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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.
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Step 3
Stir in the Fruits de Mers (not the butter) and peas, and cook for 10 minutes.
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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.