Sea bream paella

Name: Sea bream paella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 120 g pack Cooks' Ingredients Diced Chorizo; 300 g Gallo Risotto Rice; 1 tsp smoked paprika; large pinch saffron; 125 ml white wine; 227 g can chopped tomatoes; 700 ml chicken stock; 180 g pack raw jumbo king prawns; 400 g pack Waitrose Frozen Squid Rings, defrosted and sliced; 180 g pack 2 sea bream, halved lengthways; 25 g pack flat leaf parsley, chopped

Juicy, delicate seabream, prawns and squid add texture and lots of flavour to this Spanish favourite.

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
1 onion, chopped
120g pack Cooks' Ingredients Diced Chorizo
300g Gallo Risotto Rice
1 tsp smoked paprika
large pinch saffron
125ml white wine
227g can chopped tomatoes
700ml chicken stock
180g pack raw jumbo king prawns
½ x 400g pack Waitrose Frozen Squid Rings, defrosted and sliced
180g pack 2 sea bream, halved lengthways
25g pack flat leaf parsley, chopped

Heat the oil in a large frying pan and fry the onion and chorizo for 3-4 minutes. Add the rice, paprika and saffron and cook for 30 seconds. Add the wine and cook until absorbed.
Add the tomatoes and gradually add the stock and cook over a low heat, covered, for 15 minutes then stir in the prawns and squid, and cook for 5 minutes until the rice is tender and liquid has been absorbed.
While the seafood is cooking, place the sea bream on a grill pan and place under a preheated grill for 3-4 minutes, turning once. Serve on top of the paella and scatter over the parsley.

Typical values per serving when made using specific products in recipe