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The Hairy Bikers’ seafood paella

The classic one-pot dish with juicy prawns, fresh mussels, spicy sausage and chicken

By , 29 July 2019

(2 votes)

The Hairy Bikers’ seafood paella
  • Prep: 25 Mins
    Cook: 35 Mins

  • Serves: 8

Nutritional Info
Each 460g serving contains
  • Energy

    1905KJ

    455KCAL

    23%
  • Fat

    10.6g

    low

    15%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    2.8g

    low

    3%
  • Salt

    2.44g

    high

    41%
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 1tbsp olive oil
  • 600g Butcher’s Selection British Chicken Boneless Thigh Fillets, diced
  • 150g Asda Spanish Chorizo Sausage, sliced
  • 4 cloves garlic, crushed
  • 300g large tomatoes, halved, deseeded, flesh grated then skin discarded
  • 1tsp smoked sweet paprika
  • Zest 1 lemon, plus extra lemon wedges to serve
  • 1.5L hot chicken stock
  • 3 bay leaves
  • 2 sprigs thyme
  • 200g green beans, cut into short lengths
  • 12 frozen Extra Special Jumbo King Prawns Raw and Whole, thawed and shelled (tails left on)
Method
  • Heat the oil in a paella pan or large frying pan over a medium heat. Season the chicken with black pepper and fry for 5 mins, turning regularly, until golden. Add the chorizo and cook for 1 min. Add the garlic, then cook for 2-3 mins.

  • Push everything to one side of the pan. Add the tomatoes to the centre and fry for 3 mins more. Mix everything together and add the paprika and lemon zest. Pour in all but a large ladleful of the stock. Add the bay leaves, thyme and green beans and bring back to the boil.

  • Turn the heat down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Add the saffron and stir – this is the only time you should stir the paella after the rice has been added. Simmer for 5 mins.

  • Turn the heat down and simmer slowly for 12-15 mins until the rice is just tender. If the pan gets dry before the rice has cooked, add some of the reserved stock and cook for a few mins more.

  • Meanwhile, wash the mussels thoroughly, scraping off any barnacles and pulling out any ‘beards’. Discard any mussels with broken shells or any that do not close tightly when tapped sharply.

  • When the rice is cooked, arrange the mussels and prawns over the paella. Cover with a damp tea towel or lid and leave over a low heat until the mussels have opened and the prawns are cooked through. Serve topped with the lemon wedges and thyme sprigs.