Tenderstem® broccoli & Seafood Paella



[AD] Having enjoyed a lovely Spanish holiday this summer, when I return I always like to recreate dishes that I’ve tried in restaurants while away. Tenderstem® broccoli is the perfect ingredient for a culinary adventure. It’s the ultimate versatile veg – it can be added to cuisines from across the globe, from curries and pastas to stir fries and ramen. Tenderstem® broccoli takes just minutes to cook making it perfect for a delicious and adventurous mid-week meal. Here I have added it to a delicious seafood paella. Tenderstem® broccoli is another fantastic way of getting one of your five a day as Tenderstem® broccoli is high in fibre, protein, folate and both vitamins A and C. Make every dish a little adventure with Tenderstem® broccoli

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INGREDIENTS

4 small onions chopped ⠀

5 cloves garlic finely chopped ⠀

200g Chorizo finely chopped ⠀

1 tablespoon smoked paprika ⠀

300g paella rice⠀

1 small glass of white wine

1 litre Chicken or fish stock⠀

A pinch of saffron (optional but great)⠀

350g of raw prawns a few with shells on⠀

100g or squid - cut into rings

200g mussels - washed and de-bearded

200g Tenderstem® broccoli - blanched for 2 minutes

Olive oil⠀

Salt & Pepper ⠀

2 tablespoons chopped parsley ⠀

1 lemon cut into wedges ⠀⠀⠀

METHOD ⠀

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, squid, mussels and Tenderstem® broccoli

into the risotto and return to the oven for 10-15 minutes.

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