Recipe of the week - Seafood Paella

February 11, 2015 by Chef Justin from Justin's Food Company

This weeks recipe of the week is a great one for valentines. Seafood paella packed full of flavour, lots of colour and perfect for sharing.

I This recipe has only white fish and prawns in it, but feel free to add extra seafood or shellfish, that's the great thing about paella it's fun to create your own and don't worry if you don't have a paella pan as a normal non-stick frying pan will work just as well!

Serves two Ingredients

- 1 small onion (chopped small dice)
- 2 garlic cloves (crushed) Half a red pepper (chopped into chunky slices)
- 4 strands of saffron
- 1/2 tin of chopped tomatoes
- 120g bomba rice
- 60g frozen garden peas
- 250ml vegetable/chicken stock
- 1/4 glass white wine (optional)
- Water if required
- Sea salt and freshly ground black pepper
- Small handful of chopped flat leaf parsley
- 2 lemon wedges
- 1 bay leaf
- 1 tsp paprika (spanish if possible)
- 1 tbs spoon olive oil
- 200g king prawns (peeled)
- 200g meaty white fish (cut into medium sized chunks)

The method in the madness

1. Start with heating your pan over a medium to high heat, add the onions, garlic and red pepper and cook for 3 minutes until the onions start to soften.
2. Add the bay leaf, chopped tomatoes, wine, saffron, stock then bring to the boil.
3. Add paprika, peas and stir around.
4. Sprinkle in the rice evenly around the pan, stir in and bring back to the boil and turn the heat down to a simmer.
5. Cook for around 20 minutes until the rice is soft but still has a little bite (add a little water if needed if the rice soaks up the liquid to quickly). Stir throughout if you don't want the rice to stick to the bottom of the pan, ( although in Spain it is traditional for it to stick to the bottom the choice is yours?)
6. Add the seafood and cook for a further 5 minutes. When the fish is cooked remove the bay leaf, season to taste, sprinkle with parsley then your ready to serve, finish with lemon wedges.

This recipe is courtesy of Chef Justin from Justin's Food Company


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