Spanish seafood rice — a fragrant saffron paella-style rice with sweet peppers and mixed seafood, finished with lemon and parsley. A vibrant, satisfying one-pan dish.
- 1 tblsp Olive Oil
- 1 chopped Onion
- 1 Red Pepper
- 1 Yellow Pepper
- 2 sliced Garlic Clove
- 250g Paella Rice
- 800ml Vegetable Stock
- Pinch Saffron
- 400g Frozen Seafood Mix
- Juice of 1/2 Lemon
- Handful Parsley
Video
Preparation
- Heat the oil in a large saucepan and soften the onion for 6–7 minutes. Add the pepper and garlic, cook for 2 minutes more, then stir in the paella rice and cook for 1 minute, stirring to coat.
- Pour in the stock, add the saffron, and bring to the boil. Cook, uncovered, at a gentle bubble for 20 minutes, stirring occasionally, until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 minutes, or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
