Steenbergs Paella

A delicious paella recipe from Steenbergs, the artisan spice experts, using a tasty combination of firm, white fish and a variety of shellfish. Add a little sunshine to your plate!
www.steenbergs.co.uk

Serves 6

  • 3tbsp olive oil
  • 170g risotto rice
  • 1 medium sized onion, finely sliced
  • 85g chorizo, roughly chopped
  • 1 - 2 pinches Steenbergs organic saffron, soaked in 250ml hot water for 5 minutes and strained
  • 2 - 3 breast of organic chicken
  • 300g prawns, mussels and baby octopus
  • 110g firm white fish, cut into 2cm cubes
  • 2 fresh red peppers
  • 1tsp Steenbergs organic paprika (or organic smoked paprika)
  • 2tbsp cooked peas
  • 500ml water or stock
  • 1/2 lemon & freshly chopped parsley to serve
  • salt to season

Top Tips

Vary the fish and shellfish combinations depending on taste and availability.

Try using Steenbergs Paella Spice Blend for added flavour instead of the paprika.

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Method

  1. In a deep, large frying pan, heat the oil until smoking. Add rice, onions and chorizo. Stir over a moderate heat until the rice turns white.
  2. Arrange the meat, fish, prawns, sliced peppers and peas on top.
  3. Add paprika or Steenbergs paella mixes, then pour over water/stock and saffron water. Cover the pan lightly with foil and cook in a moderate oven for 30 minutes until the rice is tender and the water/stock is absorbed.
  4. Season with salt, and squeeze the half lemon over the mixture. Decorate with chopped fresh parsley and serve from pan.

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