Seafood Paella with Prawns, Squid and Mussels
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Ingredients
- 320 g paella rice
- 300 g raw king prawns, peeled
- 250 g cleaned squid rings
- 400 g fresh mussels, cleaned and debearded
- 2 ripe tomatoes, finely chopped
- 1 red pepper, sliced
- 1 saffron threads
- 900 ml fish stock
- 3 garlic cloves
- 3 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 34.2 g
- Carbohydrate
- 72 g
- of which sugars
- 3.9 g
- Fat
- 13.4 g
- of which saturates
- 2.2 g
- Fibre
- 3.8 g
- Salt
- 2.44 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 red pepper for 4 minutes until softened. Add the garlic and chopped tomatoes and cook for 3 minutes.
- 2
Crumble in the saffron and stir in the paella rice until every grain is glossy.
- 3
Pour in the hot fish stock, season well and bring to the boil, then simmer without stirring for 12 minutes.
- 4
Push the squid rings into the rice and simmer for 5 minutes, then nestle in the mussels and prawns.
- 5
Cook for a further 5-6 minutes until the mussels have opened, the prawns are pink and opaque, and the rice is tender. Discard any mussels that stay shut.
- 6
Rest for 5 minutes off the heat, then serve with lemon wedges.
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