Whip up this easy version of the traditional Spanish seafood dish using storecupboard staples. Add extras to paella rice such as chorizo and peas if you like
Prep:10 mins
Serves 4
1 tbsp olive oil1 onion, chopped1 tsp each hot smoked paprika and dried thyme300g paella or risotto rice3 tbsp dry sherry or white wine (optional)400g can chopped tomatoes with garlic900ml chicken stock400g frozen seafood mix, defrosted1 lemon, ½ juiced, ½ cut into wedgeshandful of flat-leaf parsley, roughly chopped
STEP 1Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.STEP 2Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.STEP 3Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.STEP 4Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
