Seafood paella

Prep time


Cooking time





1- 2 tbsp rapeseed oil
1 onion, chopped
1 tsp paprika
1 tsp dried thyme
300g paella or risotto rice
3 tbsp dry white wine
900ml hot chicken stock
400g chopped tomatoes
500g selection of fresh seafood
Juice of ½ lemon
½ lemon cut into 4 wedges
Handful parsley, roughly chopped



  1. Heat the pan until hot and then add a little oil and blacken the lemon wedges. Set aside.
  2. Add a little more oil to the pan and cook onion over medium heat until soft. Stir in the paprika, thyme and rice, stir for 1 min, then add the wine. Once it has evaporated, stir in the hot stock and tomatoes. Season and cook, uncovered, for about 15 mins, stirring occasionally until rice is almost tender and there is still some liquid.
  3. Arrange the seafood decoratively on top of the rice, then cover and cook for 5 - 6 mins until the fish is cooked through, any shellfish have opened and the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with blackened lemon wedges.

Tags: fish