Seafood and broad bean paella
7
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Give your meal some extra vitamins and minerals by adding broad beans to this paella. Perfect for a fiesta with friends, the seafood, spices, sauce and veggies combined is simply irresistible and is perfect for the whole crowd!
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Yellow capsicum
1 medium, finely chopped
Garlic
2 clove(s), crushed
Tomato(es)
1 large, ripe, finely chopped
Smoked paprika
2 tsp
Rice, white, dry
1½ cup(s), (300g) medium-grain
Chicken stock
3 cup(s), (750ml) or vegetable stock
Raw peeled prawns
800 g, (Buy 1kg) peeled, deveined, tails intact
Mussels
250 g, (Buy 500g), vongole
Frozen broad beans
150 g, (1 cup), thawed, peeled
Frozen green peas
½ cup(s), (60g)
Fresh flat-leaf parsley
¼ cup(s), leaves
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Heat oil in a large paella or non-stick frying pan over medium heat. Cook onion, capsicums and garlic, stirring, for 5 minutes or until onion has softened.
2
Add tomato and paprika and cook, stirring, for 2 minutes. Add rice and stock and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until rice is almost tender and liquid has almost absorbed.
3
Arrange prawns and vongole over top of rice mixture, pushing into paella slightly. Cook, covered, for 8–10 minutes or until prawns change colour and vongole open (discard any unopened vongole).
4
Scatter broad beans and peas over paella and cook, covered, for 2 minutes or until heated through. Sprinkle with parsley and serve with lemon wedges.
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