Recipes › Dinner

• Dinner
• 50 min
• Dairy-Free
• Gluten-Free

Seafood paella

Spanish saffron-style rice with prawns, mussels and squid.

Calories

555

Protein

34 g

Carbs

78 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 1 Red bell pepper
• 3 Garlic
• 1 tsp Smoked paprika
• 0.5 tsp Ground turmeric
• 300 g Short-grain rice, dry
• 200 g Chopped tomatoes, canned
• 900 ml Chicken stock
• 250 g Prawns
• 300 g Mussels
• 200 g Squid
• 100 g Peas, frozen
• 1 Lemon

Contains: Celery, Crustaceans, Molluscs. Always check the labels of what you buy.

Method

1. Scrub the mussels and pull off any beards; discard any that are cracked or stay open when tapped. Slice the squid into rings. Peel and chop the onion, deseed and slice the pepper and crush the garlic.
2. Heat the oil in a paella pan or large frying pan and soften the onion and pepper for 6 minutes. Add the garlic, smoked paprika and turmeric for 1 minute.
3. Stir in the rice, then the tomatoes and stock. Bring to the boil, spread the rice out evenly and simmer for 18 minutes without stirring.
4. Push the prawns, mussels and squid into the rice and scatter over the peas. Cover with a lid or foil and cook for 8 minutes until the mussels open (discard any that don't) and the prawns are pink.
5. Rest for 5 minutes and serve with lemon wedges.

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