Seafood & Chorizo Paella

Mac

Servings

4

Prep Time

30 minutes

Cook Time

40 minutes

Cuisine

Europe

You don’t need a special pan to cook Paella and we’ve made this one in the oven which works just as well. Once you’ve tried it you’ll probably want to get a bigger dish, so you can cook it for friends and family. People think it’s difficult but it’s such an easy dish to cook, providing the spice blend is good.


If you’re not keen on seafood you can just swap to meats such as pork and chicken which are a great combination for Paella. Keep the chorizo as it really adds flavour to the whole dish. If you’re making a vegetarian version add an extra teaspoon of our blend to compensate for the Chorizo’s paprika.

Seafood & Chorizo Paella

Ingredients

  • 500g paella rice
  • 2 teaspoons of Spicemasters Paella Mix
  • 100g chorizo finely diced
  • 100g prawns
  • 1 red pepper finely diced
  • 1 medium white onion finely diced
  • 50g fine green beans chopped into 1cm pieces
  • 50g pitted olives
  • 50g frozen peas defrosted
  • 1 chicken or vegetable stock cube
  • 1 ltr boiling water
  • 1 small tin chopped tomatoes or two fresh tomatoes finely chopped
  • Make your stock with the stock cube and hot water.

Directions

  1. Prepare your ingredients.

  2. In a medium pan fry the onions with a tablespoon of veg oil until cooked but without browning.

  3. Add the rice and paella mix and coat with the oil/onion mix. Cook for two more minutes continually stirring so as not to burn on the bottom of the pan

  4. Add the chorizo, prawns, peppers, chopped tomatoes, olives, and stock.

  5. Place in an oven proof dish, cover with tin foil and place in the oven for twenty minutes on 170 degrees.

  6. Bring out of the oven, add your peas, and green beans, add a little more stock if needed to keep the rice loose but not too wet. Place back in the oven covered for a further five minutes.

  7. Remove from the oven and check the rice is cooked through, if not cook for a few more minutes adding water if needed.  Once ready serve with a wedge of lemon or lime and some good crusty bread.

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