Recipe: Sustainable Seafood Paella

seafood paella recipe

Paella is the food Becky turns to when battling the holiday blues. A crowd pleaser, full of vibrant colours and flavours guaranteed to bring a smile to those it’s served too.

There is a debate around whether or not paella should contain seafood. History and tradition says a firm no. The Valencian dish traditionally includes meat (chicken or rabbit) and an optional addition of snails – but no seafood whatsoever.

It’s believed the fishy add ons we’re more used to in the UK, came from tourists visiting seaside Spain and wanting to enjoy the delicious seafood on offer. Us Brits have a habit of taking tradional dishes from around the world and butchering them a little (carbonara with cream), but we think this is a triumphant addition to an already brilliant dish. 

Timings: 40 minutes

Ingredients (serves 4):
  • 130 g chorizo
  • 1 onion
  • 4 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 1 ½  litres organic chicken stock
  • 2 large pinches of saffron
  • 1 heaped teaspoon smoked paprika
  • 500 g paella rice
  • 1 large squid sliced into tubes
  • 2 handfuls of fresh or frozen peas
  • 10 large raw shell-on king prawns
  • 500 g mussels (cleaned)
  • 1 lemon
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Method:
  1. Cut the chorizo into chunky slices, finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
  2. Heat a non-stick frying pan (don’t worry about adding oil) add the sliced chorizo and fry until browned. Add the onion, garlic and parsley stalks, then cook until soft.
  3. Meanwhile, bring the stock up to boil
  4. Add the smoked paprika, saffron and rice to the pan and around three quarters of the stock and leave to cook on a medium heat for around 20 minutes, stirring occasionally, if it begins to dry out add a splash of stock
  5. Add in the remaining stock, peas, prawns, mussels and squid. Cook for a further 10 minutes until the prawns are pink and the mussels are open.
  6. Discard any unopened mussels. Garnish with plenty of parsley and a generous squeeze of lemon.

 

 

 

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