Name: Spiced lemon paella
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 2 cured chorizo, thinly sliced; 1 large red onion, thinly sliced; 1 red capsicum, chopped; 3 clove garlic, crushed; 1 long red chilli, thinly sliced; 3 teaspoon smoked paprika; 2 teaspoon lemon zest; 1 pinch saffron threads; 2 cup (400g) arborio rice; 5 cup (1.25l) salt-reduced chicken stock; 500 gram medium uncooked prawns, shelled, deveined, tails intact; 500 gram black mussels, scrubbed, beards removed; 2 tomatoes, halved, seeded, sliced; 2 tablespoon chopped coriander; lemon wedges, to serve

Spiced lemon paella

Host a Spanish dinner party and serve this wonderful seafood paella with warm crusty bread.

Skip to Recipe

Serves 6

Prep

25M

Cook

35M

Total

Ingredients

1/4 cup (60ml) olive oil

2 cured chorizo, thinly sliced

1 large red onion, thinly sliced

1 red capsicum, chopped

3 clove garlic, crushed

1 long red chilli, thinly sliced

3 teaspoon smoked paprika

2 teaspoon lemon zest

1 pinch saffron threads

2 cup (400g) arborio rice

5 cup (1.25l) salt-reduced chicken stock

500 gram medium uncooked prawns, shelled, deveined, tails intact

500 gram black mussels, scrubbed, beards removed

2 tomatoes, halved, seeded, sliced

2 tablespoon chopped coriander

lemon wedges, to serve

Method

1.Heat 1 tablespoon of oil in a 35cm paella or large frying pan on medium-high. Cook chorizo, turning, for 4-5 minutes, until browned. Drain on paper towel. Heat remaining oil in same pan on medium. Cook onion, capsicum and garlic, stirring, for 3 minutes, until onion softens.

2.Add chilli, paprika, lemon zest and saffron and cook, stirring, for 1 minute, until fragrant. Add rice and stir to coat grains. Return chorizo to pan. Stir in stock and bring to boil on high heat. Reduce heat to low. Simmer, uncovered, for 15 minutes, until rice is almost tender.

3.Nestle prawns and mussels into rice mixture. Scatter over tomato. Cover with a lid or foil and simmer for 5 minutes, until prawns are cooked and mussels have opened. Scatter over coriander and serve with lemon wedges.

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