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Seafood & Chorizo Paella


Serves 4⠀



4 small onions chopped ⠀

5 cloves garlic finely chopped ⠀

200g Chorizo sliced ⠀

1 tablespoon smoked paprika ⠀

300g paella rice⠀

1 small glass of white wine

1 tablespoon Oak Smoked Paprika Pesto @belazu_co

1 litre Chicken or fish stock⠀

1 tablespoon smoked paprika ⠀

A pinch of saffron (optional but great)⠀

350g of raw prawns a few with shells on⠀

100g small scallops

200g mussels - washed and de-bearded

Olive oil⠀

Salt & Pepper ⠀

2 tablespoons chopped parsley ⠀

1 lemon cut into wedges ⠀



Pre-heat the oven to 210 degrees.

Fry the onion in a little oil in a paella or large frying pan, when soft add the garlic and chorizo. Place a pinch of saffron into the hot stock to infuse and leave somewhere warm. Cook until the lovely oils start releasing from the chorizo, now add the Smoked Paprika and stir. Add the rice and coat in the tasty mixture. Pour in the wine and stir. Now add the hot stock including the saffron to the rice, season generously and carefully stir. Return to the oven for 20 minutes. Now push the prawns, scallops and mussels into the risotto and return to the oven for 10-15 minutes. ⠀

Sprinkle with parsley and serve with lemon wedges.⠀

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