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    The Hairy Bikers’ seafood paella

    The classic one-pot dish with juicy prawns, fresh mussels, spicy sausage and chicken

    The classic one-pot dish with juicy prawns, fresh mussels, spicy sausage and chicken

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    (8 votes)
    Cooking Time

    Cook: 1 Hour

    Cooking Time

    Serves: 8

    Cooking Time

    Price: £2.34 per serving

    Nutritional Information

    Each 460g serving contains

    Energy
    1904kj
    455kcal
    23%
    Fat
    10.6g
    Med
    15%
    Saturates
    3.2g
    Med
    16%
    Sugars
    2.8g
    Low
    3%
    Salt
    2.44g
    High
    41%
    of your reference intake.
    Typical energy values per 100g:
    414kj/99kcal

    Ingredients

    1tbsp olive oil

    600g Butcher’s Selection British Chicken Boneless Thigh Fillets, diced

    150g Asda Spanish Chorizo Sausage, sliced

    4 cloves garlic, crushed

    300g large tomatoes, halved, deseeded, flesh grated then skin discarded

    1tsp smoked sweet paprika

    Zest 1 lemon, plus extra lemon wedges to serve

    1.5L hot chicken stock

    3 bay leaves

    2 sprigs thyme

    200g green beans, cut into short lengths

    12 frozen Extra Special Jumbo King Prawns Raw and Whole, thawed and shelled (tails left on)

    Method

    1
    Heat the oil in a paella pan or large frying pan over a medium heat. Season the chicken with black pepper and fry for 5 mins, turning regularly, until golden. Add the chorizo and cook for 1 min. Add the garlic, then cook for 2-3 mins.
    2
    Push everything to one side of the pan. Add the tomatoes to the centre and fry for 3 mins more. Mix everything together and add the paprika and lemon zest. Pour in all but a large ladleful of the stock. Add the bay leaves, thyme and green beans and bring back to the boil.
    3
    Turn the heat down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Add the saffron and stir – this is the only time you should stir the paella after the rice has been added. Simmer for 5 mins.
    4
    Turn the heat down and simmer slowly for 12-15 mins until the rice is just tender. If the pan gets dry before the rice has cooked, add some of the reserved stock and cook for a few mins more.
    5
    Meanwhile, wash the mussels thoroughly, scraping off any barnacles and pulling out any ‘beards’. Discard any mussels with broken shells or any that do not close tightly when tapped sharply.
    6
    When the rice is cooked, arrange the mussels and prawns over the paella. Cover with a damp tea towel or lid and leave over a low heat until the mussels have opened and the prawns are cooked through. Serve topped with the lemon wedges and thyme sprigs.