Seafood and chorizo paella
Prep time: 15 minsTotal time: 
Seafood and chorizo paella
Prep time: 15 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2 tbsp olive oil
- 150g diced chorizo
- 1 onion, sliced
- 1 small red pepper, deseeded and cut into bite-sized pieces
- 1 garlic clove, chopped
- 250g paella rice
- a pinch of saffron
- 3 pinches of paprika
- 750ml hot chicken or fish stock
- 175-200g raw prawns, shells on or off
- 200g firm white fish, such as haddock loin fillet, cut into chunks
- 200g fresh mussels, scrubbed and beards removed
- a handful of flat-leaf parsley leaves
- lemon wedges, to serve
Step by step
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Heat the oil in a large frying pan, brown the chorizo, then transfer it to a plate.
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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.
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Pour in the stock, stir and leave the rice to cook gently, without a lid, for 20 minutes.
TipIf you would like this to be a gluten-free recipe, please ensure that your stock is guaranteed gluten-free. -
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 mussels that don’t open. Serve with the parsley and lemon wedges.
