Mains
Spanish
SpanishSeafood Paella
Spain's iconic saffron rice dish shown three ways. The basic tier leans on frozen seafood mix and stock cubes, while the ultimate builds a proper homemade shellfish stock with fresh langoustines and a sofrito base.
Gluten-free
Dairy-free
Nut-free
Budget version
Frozen seafood mix, turmeric for colour and a stock cube base.
Per serving£1.88
Total cost£7.50
Time40 min
Ingredients for 4
- 300 g paella or long-grain rice
- 400 g frozen seafood mix , defrosted
- 1 onion , diced
- 2 cloves garlic , crushed
- 1 tsp ground turmeric , for colour
- 1 tsp smoked paprika
- 100 g frozen peas
- 800 ml chicken stock , from 1 cube
- 2 tbsp vegetable oil
- To serve
- 1 lemon , cut into wedges
Method
- Heat the oil in a large frying pan and soften the onion and garlic for 5 minutes.
- Stir in the turmeric, paprika and rice, coating the grains for 1 minute.
- Pour in the hot stock, season and simmer gently for 15 minutes without stirring.
- Scatter over the seafood mix and peas, then cook for a further 8-10 minutes until the rice is tender and the liquid absorbed.
- Rest off the heat for 5 minutes and serve with lemon wedges.
Equipment
The three ways, side by side
Budget
Frozen seafood mix, turmeric for colour and a stock cube base.
Better
Real saffron, fresh prawns and mussels with a chorizo-paprika base.
Ultimate
Homemade shellfish stock, fresh langoustines, clams and a white wine sofrito.
