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

ingredients

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

instructions

  • 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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