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
Nut-free
Better version
Real saffron, fresh prawns and mussels with a chorizo-paprika base.
Per serving£3.50
Total cost£14.00
Time55 min
Ingredients for 4
- 300 g bomba paella rice
- 200 g raw king prawns , shell on
- 300 g fresh mussels , cleaned and debearded
- 80 g cooking chorizo , sliced
- 1 onion , finely diced
- 3 cloves garlic , crushed
- 1 pinch saffron threads , steeped in warm water
- 1 tsp smoked paprika
- 200 g tinned chopped tomatoes
- 900 ml fish stock , hot
- 3 tbsp olive oil
- To serve
- 1 lemon , cut into wedges
Method
- Fry the chorizo in the oil until the fat releases, then set the slices aside.
- Soften the onion and garlic in the chorizo oil, then add the paprika, tomatoes and saffron with its water and cook down for 5 minutes to a sofrito.
- Stir in the rice to coat, then pour in the hot fish stock and return the chorizo. Simmer without stirring for 15 minutes.
- Nestle in the prawns and mussels, cover loosely and cook for 8-10 minutes until the mussels open and the rice is tender.
- Discard any unopened mussels, rest 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.
