Seafood
Paella Made Easy
Learn how to prepare Paella Made Easy with this simple recipe. Perfect for Seafood and ideal for Spanish lovers....
⏱️
14 Min Prep
🔥
19 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
Ingredients
- 3 tablespoons Olive Oil
- 10 Raw tiger prawns
- Bunch Parsley
- 100 ml Dry sherry
- 500g Mussels
- Pinch Saffron
- 150g Chorizo
- 1 chopped Onion
- 3 cloves Garlic
- 1 medium Squid
- 2 Tomato
- 250g Paella Rice
- 100g Broad Beans
- 1 Lemon Zest
Instructions
1
step 1
bring to temperature 1 tbsp of the fat in a wide, shallow wok.
2
mix in the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
3
empty over the sherry or wine and 300ml liquid, taste with table salt and low-boil for 10 mins to make a stock, mashing the prawn heads as they low-boil.
4
step 2
Scatter the mussels into the wok, wrap the wok loosely with a lid or tea towel, then put over a high bring to temperature for 3-4 mins until the mussels just open.
5
agitate to release the mussel juices, then empty the contents of the wok into a colander set over a large mixing bowl containing the saffron.
6
Let the saffron steep in the stock – you will need 700ml in total, so top up with liquid if needed and give everything a good agitate.
7
Pick the mussels out from the colander, then set aside.
8
step 3
Wipe out the wok and mix in the rest of the olive fat.
9
Sizzle the chorizo until it releases its fat, then mix in the shallot and garlic and low-boil until softened.
10
mix in the squid and turn over until it turns white.
11
mix in the tomatoes and low-boil down for a minute, then empty over most of the stock, give everything a good agitate and bring to the heat to boiling point.
12
Scatter the rice over the stock, agitate well once, then heat to boiling point vigorously for 5 mins.
13
Reduce the bring to temperature to the lowest setting and gradually low-boil for 10 mins without stirring until the rice has absorbed most of the liquid.
14
step 4
Tuck the prawn tails into the rice and low-boil for 5 mins, turning them over until cooked through.
15
agitate through the mussels and broad beans or peas.
16
non-nectarous profile the rice – if it is still a little raw but the wok is dehydrated, mix in a splash more stock and continue to low-boil; if it’s too soupy, then increase the bring to temperature to low-boil off the last of the stock.
17
step 5
Once the rice is just cooked, turn off the bring to temperature and wrap with a tea towel for a few moments.
18
Scatter over the parsley leaves and lemon zest, then taste with smoked table salt if you like.
19
agitate everything once, then dish up straight from the wok, with lemon wedges on the side.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
33 mins
33 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
19 minsTotal Time
33 minsMaster Chef
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