Try this delicious recipe courtesy of our friends from SunRice.
To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel prawns, leaving tails intact; set aside.
Heat 1 tablespoon oil in a large paella pan over medium-high heat. Add Chorizo; saute 2 minutes on each side. Remove from pan. Add prawns & seafood, and saute 2 minutes. Remove from pan. Reduce heat to low-medium. Add onion, carrot & capsicum; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
Add rice; cook 1 minute. Stir in herb blend, stock, chorizo and seafood mixture, and peas. Bring to a low boil; cook 10 minutes, DO NOT Stir.
Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange prawns, heads down, in rice mixture, and cook 5 minutes or until prawns are done.
Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more delicous recipes, visit www.delicadofoods.com.au
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