Spicy Seafood Paella

Method

1. 1. Put the prawns in a bowl and then add the garlic, paprika, black pepper and olive oil. Stir to coat the prawns and then set aside to marinate.
2. 2. Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.
3. 3. Cook the onion in the chorizo oil for about 6 minutes until softened, then add the rice, thyme, turmeric, cayenne and the remaining 1 teaspoon of paprika. Cook for 3 minutes, then pour in the wine and cook for 1 minute before adding the tomatoes and stock.
4. 4. Simmer for about 15 minutes, without stirring, then add the prawns (with the marinade) together with the squid, peas and chorizo. Simmer for 5 minutes.
5. 5. Before serving, sprinkle over the parsley and tuck lemon wedges in around the sides. Serve straight to the table.

• Spring
• Summer
• Autumn
• Winter
• Main Meals
• rice dish
• spanish recipe
• healthy
• Summer

Ingredients

• US
• METRIC

You'll Need