Seafood and corn paella
8
Points®
Total time: 1 hr 10 min • Prep: 35 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Perfect for entertaining! An interesting twist on a Spanish special, you will be surpried at how well these flavours go together.
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Shortcut bacon
80 g, finely chopped
Red capsicum
1 medium, finely chopped
Yellow capsicum
1 cup(s), finely chopped
Smoked paprika
2 tsp
Dried saffron
1 tsp
Arborio rice
¾ cup(s), (150g)
Corn
1½ cup(s), (240g)
Chicken stock
2 cup(s), (500ml)
Cherry tomatoes
125 g, halved
Frozen green peas
½ cup(s), (60g)
Raw peeled prawns
12 medium, deveined
Clams
500 g, (vongole)
Fresh flat-leaf parsley
2 tbs
Instructions
1
Heat the oil in a shallow saucepan or deep frying pan over medium-high heat. Cook the onion, bacon and combined capsicum for 7 minutes or until soft. Add the paprika and saffron and cook, stirring, for 1 minute or until fragrant.
2
Stir in the rice and corn. Add the stock and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is almost tender.
3
Meanwhile, preheat grill. Place the tomato, cut-side up, on a foil-lined baking tray. Grill for 5 minutes or until softened.
4
Scatter the peas over the rice mixture, then top with the prawns and clams. Cook, covered, for 5-7 minutes or until the rice is tender and the seafood is cooked. Remove from heat. Stand, covered, for 5 minutes. Top with the grilled tomato to serve.
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