Name: Seafood Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 4 tiger prawns; 250 g seafood selection, (thawed); 30 g chorizo, (sliced); 80 g Arborio rice; 1 onion, (diced); 2 cloves garlic, (minced); 400 ml chicken / fish stock; 1 tsp paprika; 1 tsp paprika; 1 tsp turmeric; 1/4 cup fresh parsley; 1 Tbsp fresh thyme; 100 g frozen peas

An oldie but a goodie. I’ve been going back and reviewing some of my older and more popular recipes to see what improvements I can make both to the recipes and the presentation.

Couple that with the fact I picked up some absolute bargains from Iceland and their #PowerOfFrozen range and I thought it would be rude not to.

I thought I’d try out some other ingredients from their Arctic Royal Premium range after being impressed with their Canadian Lobster Tails which I used in my Lobster Bisque recipe.

So I picked up some of their Arctic Royal Whole Raw Black Tiger Prawns, Arctic Royal Cooked Premium Seafood Selection and some Serrano Chorizo to finish it off.

My original recipe had chicken in so you could always add that for a bit of variety but as I don’t get a whole lot of fish/seafood in my diet and eat chicken pretty much every day, I thought I’d try something a little different. I also added a few more herbs and spices to really kick things up a notch and create my best paella recipe yet (even though I did forget to put the peas in!).

Seafood Paella

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2

Calories 469 kcal

Author Harry Ranson

Ingredients

4 tiger prawns
250 g seafood selection, thawed
30 g chorizo, sliced
80 g Arborio rice
1 onion, diced
2 cloves garlic, minced
400 ml chicken / fish stock
1 tsp paprika
1 tsp paprika
1 tsp turmeric
1/4 cup fresh parsley
1 Tbsp fresh thyme
100 g frozen peas

Instructions

In a non-stick pan, fry the chorizo and onion on a medium heat until the chorizo releases its oils. Stir in the turmeric and rice to coat.
Pour in the stock and bring to the boil then simmer for 15 minutes, or until the rice is just about done, stirring occasionally to avoid sticking. Add extra water if needed.
Meanwhile, pan fry the prawns until they begin to colour up and put to the side. Pour in the peas and cook for 5 minutes.
Add the seafood selection along with the fresh parsley and thyme and continue to cook until heated through (the seafood is already cooked).
Finish by seasoning to taste and adding the prawns on top. Squeeze over the juice of half a lemon to serve.