Seafood Paella
By Knorr
Published on 25 April 2022
There are many recipes for paella. This recipe is closer to the Italian risotto recipe and the seafood flavours are fresh and delicious.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 100 ml of white wine
- 25 cockles, clams or mussels, scrubbed thoroughly
- 10 raw tiger prawnsshelled and chopped or 8–10 shelled cooked tiger prawns
- 2 squidcleaned and sliced into strips or 150g ready-prepared squid rings
- 0.5 shallot, very finely chopped
- 1 large pinch of saffron
- 1 garlic clove
- 1 knorr chicken stock potdissolved in 600ml hot water
- 175 g of risotto rice
- 1 pinch of paprika
- 1 tbsp of parsley, chopped
Method
Step 1
Heat the olive oil in a deep, heavy-based sauté pan. Add in the chopped shallot and garlic and sweat over high heat for 5 minutes, stirring constantly so that they don’t colour. By doing this you’re removing the water content and bringing out the shallot’s flavour and natural sweetness.Step 2
Pour 600ml of boiling water into a jug. Add in the Knorr Chicken Stock Pot and stir until dissolved. Add the saffron strands to the hot Knorr Chicken Stock.Step 3
Add the risotto rice to the softened shallot and garlic, and mix in. Pour in the white wine and cook, stirring constantly, until evaporated. By reducing the white wine, you release its natural sweetness. Add the saffron-infused chicken stock a little at a time, stirring the rice so that it cooks evenly and allowing the stock to absorb into the rice before adding more stock. Add a little extra hot water at this stage if you think the rice still needs it. Adding stock a little at a time and cook it out before adding more will give this dish more flavour.Step 4
After the rice has been cooking for about 15 minutes, add in the cockles and cook. If they are live shake the pan now and then, until they open up. Discard any cockles that don’t open. If you haven’t got cockles, then use clams or mussels.Step 5
Add the prawns and squid to the pan. This recipe uses raw tiger prawns, but you can use cooked prawns if you prefer. Sprinkle a pinch of paprika over the top and stir into the rice. Heat, stirring until the prawns and squid are just cooked, for 2–3 minutes or so and 7 minutes if using cooked prawns and ready-prepared squid. Garnish with parsley and serve at once. A green salad on the side makes a nice accompaniment.