Spain
Seafood Paella
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon hot smoked paprika
- 1 teaspoon dried thyme
- 300g paella or risotto rice
- 3 tablespoons dry sherry or white wine (optional)
- 400g can chopped tomatoes with garlic
- 900ml chicken stock
- 400g frozen seafood mix, defrosted
- 1 lemon (½ juiced, ½ cut into wedges)
- Handful of flat-leaf parsley, roughly chopped
Method
Sauté the Onions
Heat the Oil:
Heat the olive oil in a large frying pan or wok over medium heat.
Cook the Onions:
Add the chopped onion and cook for about 5 minutes, until softened.
Add Spices and Rice
Add Spices and Rice:
Stir in the smoked paprika, thyme, and paella rice.
Cook for 1 minute, stirring constantly.
Deglaze with Sherry (Optional):
Pour in the dry sherry or white wine, if using, and allow it to evaporate.
Simmer the Rice
Add Tomatoes and Stock:
Stir in the chopped tomatoes and chicken stock.
Season with salt and pepper.
Cook the Rice:
Cook uncovered for about 15 minutes, stirring occasionally, until the rice is almost tender and still surrounded by some liquid.
Add Seafood and Finish
Add Seafood:
Stir in the defrosted seafood mix and cover the pan with a lid.
Simmer for about 5 minutes, or until the seafood is cooked through and the rice is tender.
Finish with Lemon and Parsley:
Squeeze the lemon juice over the paella and sprinkle with chopped parsley.
Serve
Serve:
Serve the paella hot, garnished with lemon wedges. Enjoy!
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