Seafood paella

Prep: 10 mins | Cook: 50 mins

This paella recipe is perfect for seafood lovers. Make it on the weekend and enjoy it the next day too!

Method

Pan Frying

occasion

Weekend

cuisine

Spanish

diet

Nut-free, Gluten-free

4 tbsp olive oil

100g chorizo sausage, cut into half moons

1 yellow onion, finely chopped

1 red bell pepper, cut into cubes

2 cloves garlic, finely chopped

1 tsp smoked paprika

1 tsp sweet paprika

2 cups paella rice

4 cups chicken stock

1/2tsp saffron threads

1 cup frozen green peas

12 large tail-on shrimps

4 cod fillets

2 tbsp fresh parsley, roughly chopped

Lemon slices, for serving

STEP 1
In a bowl, add shrimps and cod fillets, 2 tbsp olive oil and season with salt and pepper. Set aside.
STEP 2
Heat 2 tbsp olive oil in a large pan over medium-high heat. Add chorizo, and cook until well charred, about 5 minutes. Then, add onion and bell pepper and cook, stirring occasionally, until soft, about 8-10 minutes. Add garlic and both paprikas and cook until fragrant, about 1 minute.
STEP 3
Add rice and cook, stirring occasionally until rice is well coated and starts to turn translucent, about 3 minutes.
STEP 4
Add chicken broth and saffron threads. Bring to a boil, reduce heat and simmer until rice is nearly tender, about 12-15 minutes. Add frozen peas, cover with lid and cook for a further 3-5 minutes. You may have to add some more water if needed.
STEP 5
Meanwhile, in a separate pan, add shrimps and cod fillets and fry until cooked through, about 2 minutes on each side.
STEP 6
Add shrimps, cod fillets and parsley to paella and squeeze some lemon juice. Serve!

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