Great tasting seafood paella, straightforward recipe and an impressive looking dish, why not add a few langoustines to give the wow factor!
Serves 4
Prep time: 5 minutes
Cooking time: 15-20 minutes
Ingredients
- 12 raw king prawns – deveined and washed
- 500 grams or 16 closed Mussels each
- 100g chorizo, diced
- 500 grams of rice (preferably paella rice)
- 50ml olive oil
- 1 large onion, finely chopped
- 1 pepper roughly chopped
- 2 garlic cloves, finely chopped
- ½ tsp dried chilli flakes
- ½ tsp smoked hot paprika
- A large glass of white wine or apple juice
- 1 litre of fish stock but you could use vegetable or chicken
- 4 tomatoes and any other items like spring onions, peas or baby corn that you wish to add
Method
1. Heat the olive oil in a large wok type pan. When the oil is hot add in the chopped chorizo and cook for a few minutes.
2. When the chorizo is cooking away nicely, add in the chopped onion and pepper and gently stir everything together for a few minutes.
3. Next it’s time to add the crushed garlic and some spices we think chilli flakes and paprika are ideal. Stir for another minute together.
4. Then add the rice and stir for a further two minutes until everything mixes together.
5. Next add the white wine or you can use apple juice and keep stirring. When most of the liquid has been absorbed, add in the fish stock and tomatoes and simmer on a reduced heat for up to 15 minutes. You’ll know that it’s cooked when the rice is soft and all the stock has been absorbed.
6. Finally it’s time to add the prawns, mussels and any other seafood you have to hand to cook over the heat for four minutes. At this point you can also add chopped spring onions and peas.
7. When the mussels are all open, the seafood paella is ready so enjoy immediately. If there are any mussels not open you should throw these in the bin.
