• 2 tbsp olive oil
  • 150 g diced chorizo
  • 1 onion, sliced
  • 1 small red pepper, deseeded and cut into bite-sized pieces
  • 1 garlic clove, chopped
  • 250 g paella rice
  • 1 pinch of saffron
  • 3 pinches of paprika
  • 750 ml hot chicken or vegetable stock
  • 175 g raw prawns, shells on
  • 200 g firm white fish such as haddock loin fillet, cut into chunks
  • 200 g fresh mussels, scrubbed, beards removed
  • 1 handful of flat-leaf parsley leaves
  • lemon wedges, to serve


  1. 1

    Heat the oil in a large frying pan, brown the chorizo, then transfer it to a plate.

  2. 2

    Soften the onion and pepper in the oil for 5 minutes, then stir in the garlic and cook for a few minutes. Stir in the rice, saffron, paprika, chorizo and a little salt.

  3. 3

    Pour in the stock, stir and leave the rice to cook gently, without a lid, for 20 minutes.

  4. 4

    Push the prawns into the rice; scatter over the fish and mussels. Cover and simmer for 5 minutes. Remove from the heat. Leave to rest for 10 minutes, or until the seafood and fish are cooked; discard any mussels that don't open. Serve with the parsley and lemon wedges.

Nutritional Details

Each serving provides
  • Energy 2081kj 497kcal 25%
  • Fat 17.4g 25%
  • Saturates 5.2g 26%
  • Sugars 5.4g 6%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

49.9g carbohydrate 3.5g fibre 33.3g protein

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