Nick Pickard's Seafood Paella
5
This is a great meal for a group of hungry guys. You might find they drop round more often when they know you are a great cook…
Low in salt
Low in fat
Recipe Key Facts
- Prep time: 5mins
- Cooking time: 20mins
Dairy free | Gluten free | Nut free*
Serves: 4
Calories: 714 Kcal per serving
Ingredients
Shopping List
- 28ml (1fl oz) sunflower oil
- 1 large onion, finely chopped
- 1 red pepper, de-seeded and sliced
- 2 garlic cloves, finely chopped
- 400g (16oz) can of chopped tomatoes
- A good pinch of turmeric
- 500ml (17½fl oz) long grain rice
- 1.1l (2 pints) vegetable stock
- 300g (12oz) squid, cleaned and cut into rings
- 500g (20oz) mussels in their shells
- 12 raw tiger prawns
- 200g (8oz) green beans, halved
- Sea salt and freshly ground black pepper
- 2 lemons, 1 cut into wedges, the other juiced
- Bunch of flat leaf parsley, chopped
Method
- Heat the oil in a large-bottomed pan over a medium heat. Add the onions and pepper and fry for a minute or so until starting to soften. Add the garlic, tomatoes and turmeric and cook for another minute or so until it’s heated through.
- Tip the rice into the pan and stir to coat in the juices, continue to stir for another minute until well incorporated then pour in the hot stock. Simmer uncovered for 8 minutes.
- Add the mussels and green beans and cook for another 3-4 minutes or until the rice is cooked and the mussels are open – if it starts to look dry add a little water.
- Meanwhile heat a frying pan or griddle until really hot. Toss the prawns and squid in a little oil and seasoning, place on the griddle and cook for a few minutes until done – the prawns will take a little longer than the squid.
- Slice the squid into rings then add to the rice along with a good squeeze of lemon juice and the chopped parsley, season to taste, add the prawns and the lemon wedges and serve.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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