Seafood rice

Seafood rice

Inspired by Spanish paella, this saucy dish is brimming with spices, vegetables and fresh, high quality seafood.


  • 30ml (2tbsp) olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 4 celery stalks, trimmed and sliced
  • 75g (3oz) diced chorizo sausage
  • 30ml (2tbsp)
  • sweet paprika
  • 2.5ml (1/2tsp) mild chilli powder
  • 225g (8oz) paella rice
  • 900ml (11/2pts) vegetable stock
  • 350g (12oz) white fish fillet, such as cod, haddock or monkfish, cut into large chunks
  • 225g (8oz) mixed seafood (see tip)
  • 100g (4oz) green beans, trimmed and halved
  • Extra paprika and lemon wedges, to serve


  • Heat the oil in a large, deep non-stick frying pan and add the onion and garlic. Fry gently for 10 mins until the onion is very soft. Stir in the celery, chorizo sausage and fry for a further 2-3 mins.
  • Add the paprika, chilli powder and rice, and stir well. Cook for 1 min, then pour in the stock. Season with salt and freshly ground black pepper. Simmer for 25-30 mins until the rice is almost tender and nearly all the liquid has been absorbed.
  • Gently stir in the chunks of fish, mixed seafood and green beans and cover and simmer for 6-7 mins until the fish is cooked through. Adjust the seasoning, if necessary, and serve sprinkled with more paprika and ground black pepper. Garnish with lemon wedges.
  • Source:

    Main-course Recent