Easy paella
By Hobbykoch ·
Whip up this easy version of the traditional Spanish seafood dish using storecupboard staples. Add extras to paella rice such as chorizo and peas if you like
- Servings
- 4
- Prep time
- 10 Min.
- Cook time
- 30 Min.
- Total time
- 40 Min.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 tsp each hot smoked paprika and dried thyme
- 300g paella or risotto rice
- 3 tbsp dry sherry or white wine (optional)
- 400g can chopped tomatoes with garlic
- 900ml chicken stock
- 400g frozen seafood mix defrosted
- 1 lemon ½ juiced, ½ cut into wedges
- handful of flat-leaf parsley roughly chopped
Instructions
Step 1: Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
Step 2: Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
Step 3: Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
Step 4: Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
Step 5: Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
Nutrition facts
per serving
| Energy | 457 kcal |
|---|---|
| Fat | 9 g |
| of which saturates | 1 g |
| Carbohydrates | 66 g |
| of which sugars | 7 g |
| Fiber | 4 g |
| Protein | 31 g |
| Salt | 1.8 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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