Spanish seafood rice
This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up
- Prep: 10 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red and 1 yellow pepper, deseeded and sliced
- 2 garlic cloves, sliced
- 250g paella rice
- 850ml hot vegetable stock (we used Kallo very low salt stock)
- pinch saffron
- 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
- juice ½ small lemon
- small handful flat-leaf parsley, roughly chopped
Method
-
Heat the oil in a large saucepan and
soften the onion for 6-7 mins. Add the
pepper and garlic, cook for 2 mins
more, then stir in the paella rice and
cook for 1 min, stirring to coat.
-
Pour in the stock, add the saffron and
bring to the boil. Cook, uncovered, at
a gentle bubble, for 20 mins, stirring
occasionally until the rice is tender.
-
Stir in the seafood and lemon juice and
cook for 2 mins or until piping hot and
completely cooked through. Serve in
warm bowls scattered with the parsley.
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