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Spicy Seafood Paella

The taste of summer, best served al fresco with a glass of wine!

45 4
Spicy Seafood Paella | DonalSkehan.com, The taste of summer, best served al fresco with a glass of wine!

main-meals

Spicy Seafood Paella

The taste of summer, best served al fresco with a glass of wine!

Friday, August 29, 2014

12 prawns, shell on

2 garlic cloves, peeled and finely chopped

Good pinch of paprika, plus 1 teaspoon

A good grinding of black pepper

3 tbsp olive oil

150g chorizo sausage, cut into chunky discs

1 large onion, peeled and finely chopped

200g Arborio or paella rice

A few thyme sprigs

1 tap turmeric

1 tap cayenne pepper

125ml white wine

1 x 400g tin of cherry tomatoes

400ml fish stock

1 large squid, cut into rings

150g frozen peas

Good handful of flat-leaf parsley,finely chopped, to garnish

Lemon wedges, to serve

 

Bowl

Frying pan

 

45 mins + marinade time
Serves 4

What I love most about this seafood paella recipe is that a big steaming pan of food is served straight to the table and people just dig in. It also makes a great leftover lunchbox if you’re lucky enough to have any left.

 

Put the prawns in a bowl and then add the garlic, paprika, black pepper and olive oil. Stir to coat the prawns and then set aside to marinate.
Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.
Cook the onion in the chorizo oil for about 6 minutes until softened, then add the rice, thyme, turmeric, cayenne and the remaining 1 teaspoon of paprika. Cook for 3 minutes, then pour in the wine and cook for 1 minute before adding the tomatoes and stock.
Simmer for about 15 minutes, without stirring, then add the prawns (with the marinade) together with the squid, peas and chorizo. Simmer for 5 minutes.
Before serving, sprinkle over the parsley and tuck lemon wedges in around the sides. Serve straight to the table.
45 mins + marinade time
Serves 4

Ingredients

12 prawns, shell on

2 garlic cloves, peeled and finely chopped

Good pinch of paprika, plus 1 teaspoon

A good grinding of black pepper

3 tbsp olive oil

150g chorizo sausage, cut into chunky discs

1 large onion, peeled and finely chopped

200g Arborio or paella rice

A few thyme sprigs

1 tap turmeric

1 tap cayenne pepper

125ml white wine

1 x 400g tin of cherry tomatoes

400ml fish stock

1 large squid, cut into rings

150g frozen peas

Good handful of flat-leaf parsley,finely chopped, to garnish

Lemon wedges, to serve

 

You'll Need

Bowl

Frying pan

 

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