Recipes
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
(8 votes)
Cook: 1 Hour
Serves: 8
Price: £2.34 per serving
Nutritional Information
Each 460g serving contains
Energy
1904kj
455kcal
1904kj
455kcal
23%
Fat
10.6g
10.6g
Med
15%
15%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
2.8g
2.8g
Low
3%
3%
Salt
2.44g
2.44g
High
41%
41%
of your reference intake.
Typical energy values per 100g:
414kj/99kcal
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.