30-minute seafood paella
Serves: 4
Total time: 
Recipe photograph by Maja Smend
30-minute seafood paella
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
586Kcal
Fat
19gr
Saturates
7gr
Carbs
59gr
Sugars
6gr
Fibre
4gr
Protein
31gr
Salt
2.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 250g pack cooking chorizo, halved lengthways
- 1 tbsp olive oil
- 1 onion, sliced
- 1 red pepper, deseeded and sliced
- 250g Spanish paella rice
- a pinch of saffron (optional)
- 800ml hot chicken stock
- 1 x 350g pack seafood selection, defrosted
- 150g frozen peas
- 1 lemon, cut into wedges
- ½ x 28g pack flat-leaf parsley, roughly chopped
Step by step
- Heat a large, deep lidded sauté pan. Fry the chorizo for 2-3 minutes on a high heat, then remove to a plate using a slotted spoon and discard most of the chorizo oil.
- Return the pan to the heat, add the oil and onion, cover and cook for 5 minutes. Add the red pepper; cook for 2-3 minutes. Stir in the rice.
- Stir the saffron, if using, into the stock; pour onto the rice and stir well. Bring to the boil, reduce the heat; simmer, uncovered, for 10 minutes, stirring occasionally. Cover and cook for 5 minutes; stir in the seafood and chorizo, cover and cook for 3 minutes. Add the peas to the pan and cook for 2 minutes.
- Remove from the heat, add a squeeze of lemon and most of the parsley, stir and season. Cover and leave to stand for 1 minute.
- Scatter with the remaining parsley; serve with lemon wedges.
