This Seafood Paella is packed full of delicious traditional Spanish flavours and is surprisingly easy to make! Destined to become a favourite on the menu, you can add chicken and other types of vegetables too!
Heat oil in a large pan over a medium heat.
Add the chorizo, onion, garlic and capsicum with the paprika, turmeric, salt and pepper and cook until soft and fragrant.
Add the rice to the pan and cook for 2-3 minutes to infuse the flavours.
Add a pinch of saffron to the chicken stock and pour half of the stock into the pan. Put the lid on and let it cook for around 20 minutes, stirring occasionally. Add more stock when the rice absorbs all of the liquid.
After 20 minutes, add more stock and the seafood and cook with the lid on for a further 10 minutes or until all liquid has been absorbed and the rice has cooked.
Serve with the chopped parsley and lemon wedges.
Ingredients
Directions
Heat oil in a large pan over a medium heat.
Add the chorizo, onion, garlic and capsicum with the paprika, turmeric, salt and pepper and cook until soft and fragrant.
Add the rice to the pan and cook for 2-3 minutes to infuse the flavours.
Add a pinch of saffron to the chicken stock and pour half of the stock into the pan. Put the lid on and let it cook for around 20 minutes, stirring occasionally. Add more stock when the rice absorbs all of the liquid.
After 20 minutes, add more stock and the seafood and cook with the lid on for a further 10 minutes or until all liquid has been absorbed and the rice has cooked.
Serve with the chopped parsley and lemon wedges.
For an authentic seafood paella please omit the chorizo! Spanish cooking NEVER mixes seafood with chorizo, it’s like putting calamari in a meat pie!