Easy Paella

Use a couple of short cuts to make this delicious paella totally achievable.

INGREDIENTS

1.5L fish stock
4tsp Bart garlic paste
1 Bart star anise
1tbsp olive oil
1 large onion (finely diced)
1tsp Bart sweet smoked paprika
1/2tsp Bart cayenne pepper
large pinch Bart saffron
500g paella rice
4 ripe tomatoes (chopped)
1tbsp Bart dried parsley
20 raw, shelled king prawns
50g cod (cut into chunks)
250g cooked mussels in wine and garlic ((the vac pack type))
200g frozen peas
lemon wedges to serve
CuisineSpanish
SeasonSpring, Summer, Autumn, Winter
IngredientsFish, Seafood
LifestyleHealthy
OccasionsFood with Friends
CoursesMain, One Pot Meals, Sharing
ServesServes 6
Cook Time30 Minutes
Prep Time10 Minutes
Piella large

METHOD

  1. Put the stock into a saucepan with 2tsp of garlic paste and star anise and heat. Heat the oil in a large paella or risotto pan and cook the onion, gently, for 5-8 minutes until softened then add the remaining garlic, the smoked paprika, cayenne and saffron. Stir in the rice so it becomes well coated in spices.
  2. Pour the warm stock into the pan, stir and bring to a simmer and cook for 15 minutes. Stir in the tomatoes and parsley. Lay the fish and prawns on top and cover tightly with foil.
  3. Cook for 5 minutes then add the contents of the mussels pack and the frozen peas, stirring gently so not to break up the fish. Cover again with the foil and cook for 3-4 minutes until the seafood is all cooked.
  4. Taste and season and serve with plenty of lemon.

Easy Paella

Use a couple of short cuts to make this delicious paella totally achievable.

1.5L fish stock
4tsp Bart garlic paste
1 Bart star anise
1tbsp olive oil
1 large onion (finely diced)
1tsp Bart sweet smoked paprika
1/2tsp Bart cayenne pepper
large pinch Bart saffron
500g paella rice
4 ripe tomatoes (chopped)
1tbsp Bart dried parsley
20 raw, shelled king prawns
50g cod (cut into chunks)
250g cooked mussels in wine and garlic ((the vac pack type))
200g frozen peas
lemon wedges to serve
  1. Put the stock into a saucepan with 2tsp of garlic paste and star anise and heat. Heat the oil in a large paella or risotto pan and cook the onion, gently, for 5-8 minutes until softened then add the remaining garlic, the smoked paprika, cayenne and saffron. Stir in the rice so it becomes well coated in spices.
  2. Pour the warm stock into the pan, stir and bring to a simmer and cook for 15 minutes. Stir in the tomatoes and parsley. Lay the fish and prawns on top and cover tightly with foil.
  3. Cook for 5 minutes then add the contents of the mussels pack and the frozen peas, stirring gently so not to break up the fish. Cover again with the foil and cook for 3-4 minutes until the seafood is all cooked.
  4. Taste and season and serve with plenty of lemon.

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