Inspired by Spanish paella, this saucy dish is brimming with spices, vegetables and fresh, high quality seafood.
- 30ml (2tbsp) olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 4 celery stalks, trimmed and sliced
- 75g (3oz) diced chorizo sausage
- 30ml (2tbsp)
- sweet paprika
- 2.5ml (1/2tsp) mild chilli powder
- 225g (8oz) paella rice
- 900ml (11/2pts) vegetable stock
- 350g (12oz) white fish fillet, such as cod, haddock or monkfish, cut into large chunks
- 225g (8oz) mixed seafood (see tip)
- 100g (4oz) green beans, trimmed and halved
- Extra paprika and lemon wedges, to serve
Heat the oil in a large, deep non-stick frying pan and add the onion and garlic. Fry gently for 10 mins until the onion is very soft. Stir in the celery, chorizo sausage and fry for a further 2-3 mins.
Add the paprika, chilli powder and rice, and stir well. Cook for 1 min, then pour in the stock. Season with salt and freshly ground black pepper. Simmer for 25-30 mins until the rice is almost tender and nearly all the liquid has been absorbed.
Gently stir in the chunks of fish, mixed seafood and green beans and cover and simmer for 6-7 mins until the fish is cooked through. Adjust the seasoning, if necessary, and serve sprinkled with more paprika and ground black pepper. Garnish with lemon wedges.
Top tip for making Seafood rice
Most seafood is in good supply during the autumn months. Look out for prawns, squid, mussels and cockles on the fresh fish counter. To save time buy a ready-mixed seafood selection.