This hearty one meal dish is a fantastic way to enjoy all the flavours of the Mediterranean coastline. Filled with fluffy rice, succulent seafood and spicy chorizo sausage, this unpretentious dish will leave you totally satisfied.

Level

2

Category

  • Seafood

Cuisine

  • Portuguese

Cooking Methods

  • Braising

Serves

4 servings

Prep Time

Cooking Time

60 minutes

Ingredients

2 cups short grain rice (such as Arborio)
2 cups Food Lover’s Market Seafood Mix, defrosted
20 baby clams or cockles
25 mussels, cleaned
2 cups Food Lover’s Market All Purpose Shrimp
2 chorizo sausages, cut into slices
1 finely chopped onion
3 cloves garlic, finely chopped
2 cups baby tomatoes, halved
1 tbsp tomato paste
4 cups chicken stock
1/2 cup wine
1/4 cup extra virgin olive oil
1 tbsp smoked paprika
1 tbsp fresh thyme leaves
1 handful Italian parsley chopped
Freshly ground salt and pepper
1 lemon, cut into wedges

Directions

In a large heavy based pan heat a tbsp of olive oil.
Add the sliced chorizo sausage and fry quickly for a minute or two.
Remove the sausage from the pan and set aside.
Heat the rest of the olive oil in the pan, then add the chopped onion and garlic.
When they are translucent in colour stir in the tomato paste, smoked paprika, thyme leaves and allow to cook for a minute or two.
Add the rice, chopped parsley and stir, incorporating all the ingredients together. Pour in the chicken stock and wine, sprinkle liberally with freshly ground salt and pepper and allow to cook at a moderate heat for about 10 mins, stirring intermittently.
Stir in the seafood mix, then add the shellfish and chorizo sausage, pushing half of these ingredients into the rice and spreading the rest evenly around the pan.
Sprinkle the shrimp and baby tomatoes over the top and leave to simmer over a medium to low heat for approx 15 mins.
If the liquid reduces too much, add a little more stock, water or wine.
When the rice is tender remove the pan from the heat and allow it to stand covered, for 5-10 mins.
Squeeze a few lemon wedges over the paella and sprinkle with some extra chopped parsley.
Serve immediately with lemon wedges on the side.