Seafood and Artichoke Rice
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Ingredients
- 250 g raw king prawns, peeled
- 200 g cleaned squid rings
- 200 g tinned artichoke hearts, drained and halved
- 300 g paella rice
- 2 ripe tomatoes, finely chopped
- 1 saffron threads
- 850 ml fish stock
- 3 garlic cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 26.9 g
- Carbohydrate
- 65.3 g
- of which sugars
- 2 g
- Fat
- 12.4 g
- of which saturates
- 2 g
- Fibre
- 4.2 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide paella pan and fry the squid for 2 minutes until firm, then lift out.
- 2
Add the garlic and cook for a minute, then stir in the tomatoes and saffron and cook for 3 minutes.
- 3
Stir in the rice and artichoke hearts, then pour in the hot fish stock. Season and bring to the boil.
- 4
Simmer without stirring for 15 minutes, then stir the squid and prawns through and cook for a further 5 minutes until the prawns are pink and opaque and the rice is tender.
- 5
Rest for 5 minutes off the heat before serving.
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