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Sea bream paella

Sea bream paella

By Olivia Hwang
10’ Prep time
30’ Cook time
40’ Total time
615 Calories
4 Serving

Summary

Juicy, delicate seabream, prawns and squid add texture and lots of flavour to this spanish favourite.
Olivia Hwang 0 Followers

Step by Step

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Step 1

Heat the oil in a large frying pan and fry the onion and chorizo for 3-4 minutes. Add the rice, paprika and saffron and cook for 30 seconds. Add the wine and cook until absorbed.
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Step 2

Add the tomatoes and gradually add the stock and cook over a low heat, covered, for 15 minutes then stir in the prawns and squid, and cook for 5 minutes until the rice is tender and liquid has been absorbed.
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Step 3

While the seafood is cooking, place the sea bream on a grill pan and place under a preheated grill for 3-4 minutes, turning once. Serve on top of the paella and scatter over the parsley.

Ingredient

  • Onion
    Onion
    1
  • Olive oil
    Olive oil
    2 tbsp
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Chopped tomatoes
    Chopped tomatoes
    227 grams
  • Smoked paprika
    Smoked paprika
    1 tsp
  • White wine
    White wine
    125 mls
  • Gallo risotto rice
    Gallo risotto rice
    300 grams
  • Chicken stock
    Chicken stock
    700 mls
  • Cooks' ingredients diced chorizo
    Cooks' ingredients diced chorizo
    120 grams
  • Raw jumbo king prawns
    Raw jumbo king prawns
    180 grams
  • Sea bream
    Sea bream
    180 grams
  • Waitrose frozen squid rings
    Waitrose frozen squid rings
    400 grams

Nutrition Facts

View nutrition facts
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