Seafood paella
A saffron rice with prawns, mussels and squid, cooked in one wide pan until it forms a golden crust.
- Time50 min
- LevelHard
- Costabout £4.00 a head
Ingredients
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Method
- 1
Soak the saffron in 4 tbsp of the hot stock.
- 2
Heat the oil in a wide, shallow pan and cook the onion and pepper for 6 minutes. Add the garlic and paprika and cook for 1 minute.
7 min - 3
Stir in the rice for 1 minute, then pour in the saffron liquid and the rest of the stock. Stir once, then do not stir again.
- 4
Simmer gently for 12 minutes, until the rice has absorbed most of the liquid.
12 min - 5
Scatter the squid, prawns, mussels and peas over the rice, cover loosely with foil and cook for 8 minutes until the prawns are pink and the mussels open. Discard any that stay shut.
8 min - 6
Turn up the heat for 1 minute to crisp the base, rest for 5 minutes and serve with lemon.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.