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–+ servings

Seafood Paella

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Prep Time 25 minutes
Cook Time 55 minutes
Course Main Course
Cuisine Spanish-inspired
Calories 499
6

Equipment

  • Paella pan optional

Ingredients

For the rice base

  • 300 g paella rice
  • 1 medium onion finely diced
  • 4 cloves garlic finely diced
  • 50 g bacon diced
  • 1 medium cured chorizo sliced
  • 1/2 tsp saffron
  • 400 g canned tomatoes
  • 1 chicken stock cube
  • 750 ml water
  • pinch salt
  • pinch pepper

For the toppings

  • 500 g chicken wings separated into drumettes and wings
  • 8 medium-large prawns shells on
  • 400 g mussels cleans and debearded
  • 300 g clams (optional)

To finish

  • 50 g frozen peas
  • handful parsley leaves
  • 2 lemons cut into wedges

Instructions 

  • Make the sofrito.
    Put paella pan on medium heat and add in onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute. Add the tomatoes and saffron and simmer for 8–12 minutes, stirring as needed, until reduced to a thick base
  • Brown the bacon, chorizo and chicken wings.
    Add bacon, chorizo and chicken wings and cook for 3 minutes
  • Add the rice and stock.
    Stir the rice through the tomato base. Add the stock cube and enough water to cover all the ingredients (approximately 750ml). Bring to a steady simmer. Once the rice is settled, do not stir it again during cooking; carefully rotate the pan if needed for even heat.
  • Simmer undisturbed.
    Cover with a lid and cook uncovered for approximately 20 minute minutes, until the rice becomes visible but is still undercooked. Lower the heat and add a little reserved hot liquid if the pan dries before the rice is ready.
  • Add the seafood and peas
    Nestle the mussels, clams and prawns into the hot rice and liquid without stirring. Cook gently for approximately 10-15 minutes, turning the prawns if needed. The prawns should be opaque through the thickest part and the shellfish open with cooked flesh inside. Discard shellfish that remain closed. It's ok if the rice looks a bit dry at this point, the mussels will release alot of juices which will continue cooking the rice. When half the mussels has started to open, scatter the peas across the pan
  • Reduce the liquid
    When the mussels has all opened, remove the lid. If there is still alot of standing liquid, keep the lid off and continue cooking to reduce the liquid and to form that crust. Check on the rice - take a small spoonful and taste ensuring there's no chalkiness in the middle of the rice.
  • Rest and serve.
    Remove from the heat and rest for 5 minutes, loosely covered. Finish with chopped parsley and lemon wedges. Serve the pan on a heatproof trivet, giving everyone rice and a selection of chicken and seafood.

Video

Notes

Rice and liquid: Start with 750ml stock, with up to 250ml extra hot liquid available. Rice variety, pan width, tomato reduction, heat and shellfish juices affect the final amount. Check the rice packet and adjust gradually; the reserve is not automatically added.
Do not stir: Stir to distribute the rice before it starts cooking in the stock, then leave it undisturbed. Add toppings gently and rotate the pan to manage uneven heat.
Chorizo: Use Spanish cured chorizo for this version, rather than raw sausage-style chorizo.

Nutrition

Calories: 499kcal | Carbohydrates: 54g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 455mg | Potassium: 560mg | Fiber: 4g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 4mg