Easy paella
Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like
- 1 tbsp olive oil
- 1 onionchopped
- 1 tsp each hot smoked paprikaand dried thyme
- 300g paella or risotto rice
- 3 tbsp dry sherryor white wine (optional)
- 400g can chopped tomatoeswith garlic
- 900ml chicken stock
- 400g frozen seafood mix
- 1 lemon½ juiced, ½ cut into wedges
- handful of flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal431
- fat5glow
- saturates1g
- carbs66g
- sugars5g
- fibre3g
- protein34g
- salt2.1g
Method
step 1
Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
step 2
Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
step 3
Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
step 4
Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.