EASY PAELLA RECIPE SEAFOOD RECIPES

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EASY PAELLA RECIPE - BBC GOOD FOOD



Easy paella recipe - BBC Good Food image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix , defrosted
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • 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.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • 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. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.1 milligram of sodium

CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES



Chicken seafood paella | Jamie Oliver recipes image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Total Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 17

6 free-range chicken thighs skin on, bone in
plain flour
olive oil
100 g quality chorizo
1 onion
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley
6 rashers of higher-welfare pancetta or smoked streaky bacon
2 litres organic chicken stock
2 large pinches of saffron
1 heaped teaspoon smoked paprika
500 g paella rice
2 small squid from sustainable sources, optional
2 handfuls of fresh or frozen peas
10 large raw shell-on king prawns from sustainable sources
500 g mussels (cleaned) from sustainable sources, optional
1 lemon

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

Nutrition Facts : Calories 858 calories, FatContent 23.2 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 76.5 g protein, CarbohydrateContent 85.7 g carbohydrate, SugarContent 7.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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