Prawn Paella

A traditional Spanish seafood and chorizo rice dish cooked in a single pan with saffron, wine, and fish stock.

Seafood Main Course Dairy Free Spanish Paella

Estimated Nutrition

Calories

743.1

kcal / serving

4458.6 kcal total

Carbs

69.7g

per serving

418.2 g total

Fat

32.8g

per serving

196.8 g total

Protein

40.4g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

GrainsCereals

500

Paella Rice

such as Calasparra

Liquids

175

White Wine

dry

1.5

Fish Stock

hot

Meat

150

Chorizo

cut into small chunks

NutsSeeds

clove

Garlic

finely chopped

0.5

tsp

Chili Flakes

dried

0.5

tsp

Hot Paprika

smoked

0.5

tsp

Sweet Paprika

smoked

sprig

Thyme

fresh leaves only

tsp

Saffron

threads

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Flat leaf Parsley

roughly chopped

OilsFats

Olive Oil

tbsp

Extra Virgin Olive Oil

for drizzling

Seafood

piece

King Prawns

raw, shells on

300

Tiger Prawn

raw, peeled and cleaned

150

Baby Squid

cleaned, trimmed, cut in half

400

Mussels

cleaned and debearded

300

Clams

cleaned

Vegetables

piece

Onion

finely chopped

piece

Red Pepper

roughly chopped

piece

Tomato

large, seeds removed, chopped

110

Pea

frozen, defrosted

Method

Stir in peas and lemon juice and season with salt and pepper.

Add seafood and cook for 4 minutes until fully cooked through.

Add stock, saffron, and tomatoes and simmer for 15 minutes until rice is tender.

Add onion and pepper and cook for 2 minutes until softening.

Heat olive oil in a large pan and fry chorizo for 3 minutes until oil releases.

Pour in white wine and simmer until liquid reduces by half.

Garnish with parsley and a drizzle of extra virgin olive oil to serve.

Add rice and fry for 2 minutes until coated in oil.

Stir in garlic, chilli, paprika, and thyme and fry for 1 minute.