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  • Serves:3
  • Prep Time:15 mins
  • Cook Time:35 mins

Seafood Paella

+1 Edgell Sliced Green Beans

Think rich, indulgent and downright delicious and you’ve got yourself this gorgeous Seafood Paella. Bursting with flavour from the smoked paprika, we’ve upped the vegie count by sneaking in some sliced green beans. This dish is bound to wow anyone lucky enough to feast on it.


Original recipe by JOHN WEST | 1.8.15


Ingredients

+1 1 CAN (215g) EDGELL SLICED GREEN BEANS

  • 1 tablespoon oil
  • 100g chorizo, diced
  • 2 cloves garlic, crushed
  • 1 medium onion, diced
  • 1 small red capsicum, roughly chopped
  • 1 cup medium grain rice
  • 4 cups fish or chicken stock, boiling
  • 1 pinch saffron threads
  • 2 teaspoons smoked paprika
  • 280g pack chilled John West Seafood Selection
  • 1 cup fresh or frozen peas
  • 2 tablespoons fresh parsley leaves
  • Lemon wedges, for serving

Method

Heat oil in a heavy based frypan, add chorizo and cook until browned. Add garlic, onion and capsicum and cook until vegetables have softened.

In the same pan, add rice, 3 cups of stock, saffron and paprika. Cook on medium heat for 15 minutes, stirring occasionally. The rice should be almost tender at this stage.

Add the John West Seafood Selection, peas, salt and pepper, parsley and remaining cup of stock and stir through. Continue to cook paella uncovered for 5 minutes.

ADD EDGELL SLICED GREEN BEANS AND COOK FOR ANOTHER 5 MINUTES, STIRRING OCCASIONALLY.

Serve with lemon wedges.

Tips

Add 1 teaspoon of harissa paste for some extra spice.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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