- Prep Time:15 mins
- Cook Time:35 mins
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
+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
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.
Add 1 teaspoon of harissa paste for some extra spice.