Seafood Paella
Traditional Spanish short-grain rice simmered with golden saffron, rich seafood stock, and tender meats, finished with a prized crispy socarrat base.
Ingredients
- • 300 grams paella rice (you can use risotto rice if you can't get paella rice)
- • 1 red onion (finely chopped)
- • 1 red pepper (cut into strips)
- • 100 grams green beans (cut in half)
- • 100 grams peas
- • 1 clove garlic (finely crushed)
- • 100 grams king prawns
- • 1 packet Lidl Ocean Sea Scottish Cooked Mussels in a White Wine Sauce
- • 6 Lidl Fantail Prawns
- • 1 Lidl Chicken Breast (cut into pieces)
- • 600 ml chicken stock (made up with 2 Chicken Oxo Cubes)
- • 1 tsp paprika
- • 1 lemon (Cut into 6 wedges)
- • low calorie cooking spray
- • sea salt (to taste)
Preparation Steps
In a paella pan or very large frying pan, spray a little low calorie and cook the chicken until it starts to brown.
Add the onion and garlic to the pan and continue to cook until it's softened.
Stir in the paprika and rice.
Pour over the stock and stir well. Cover and leave on a medium heat for 10 minutes.
Add the red pepper, green beans, peas, king prawns and gently mix. Cover and cook for a further 8 minutes.
Remove the lid and stir in the Lidl mussels (including the sauce) and place the whole tiger prawns at regular intervals on the top of the paella.
Cover and cook for 5 minutes until the shellfish is cooked and heated through.
Check the seasoning and add a little sea salt if needed.
Top with lemon wedges and serve immediately.