Seafood and Pork Paella

Name: Seafood and Pork Paella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: {'group': 'Main', 'item': '250g Bomba or arborio rice'}; {'group': 'Main', 'item': '250g raw frozen prawns, thawed'}; {'group': 'Main', 'item': '100g frozen baby squid, thawed and sliced'}; {'group': 'Main', 'item': '250g cold cooked pork, chopped'}; {'group': 'Main', 'item': '150g frozen peas'}; {'group': 'Sauce', 'item': 'pinch saffron threads'}; {'group': 'Sauce', 'item': '60ml oloroso sherry'}; {'group': 'Sauce', 'item': '500ml chicken stock'}; {'group': 'Seasoning', 'item': 'salt, to taste'}; {'group': 'Garnish', 'item': '1 lemon, cut into wedges'}; {'group': 'Garnish', 'item': 'small bunch fresh coriander, chopped'}; {'group': 'Main', 'item': '2 tbsp olive oil'}; {'group': 'Main', 'item': '3 spring onions, finely sliced'}; {'group': 'Main', 'item': '1 clove garlic, finely sliced'}

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Dive into the flavors of the Mediterranean with our Seafood and Pork Paella! This quick recipe combines tender prawns and squid with rich Bomba rice for a delightful dish in just 20 minutes.

360 kcal /serving 20 mins Serves 4 Medium Spanish

Ingredients

Metric Imperial

{'group': 'Main', 'item': '250g Bomba or arborio rice'}
{'group': 'Main', 'item': '250g raw frozen prawns, thawed'}
{'group': 'Main', 'item': '100g frozen baby squid, thawed and sliced'}
{'group': 'Main', 'item': '250g cold cooked pork, chopped'}
{'group': 'Main', 'item': '150g frozen peas'}
{'group': 'Sauce', 'item': 'pinch saffron threads'}
{'group': 'Sauce', 'item': '60ml oloroso sherry'}
{'group': 'Sauce', 'item': '500ml chicken stock'}
{'group': 'Seasoning', 'item': 'salt, to taste'}
{'group': 'Garnish', 'item': '1 lemon, cut into wedges'}
{'group': 'Garnish', 'item': 'small bunch fresh coriander, chopped'}
{'group': 'Main', 'item': '2 tbsp olive oil'}
{'group': 'Main', 'item': '3 spring onions, finely sliced'}
{'group': 'Main', 'item': '1 clove garlic, finely sliced'}

Preparation

Thaw the prawns and squid.
Slice the spring onions and garlic.
Chop the cooked pork into chunks.
Prepare the chicken stock if using concentrate or cube.

Cooking

Warm the saffron threads with sherry in a small pan over medium heat without boiling, then set aside.
Heat olive oil in a wide pan over medium heat, sauté spring onions for a few minutes, then add garlic and cook for another minute.
Stir in the rice to coat with oil, then add prawns, squid, pork, and peas, mixing well.
Pour in the hot chicken stock and the saffron-sherry mixture.
Stir and bring to a simmer, then reduce heat to low and cook uncovered for 15-20 mins until the rice absorbs the liquid and is tender.

Plating & Serving

Fluff the rice with a fork, adjust seasoning with salt if needed.
Serve the paella garnished with lemon wedges and chopped coriander.

Notes

Ensure the seafood is thoroughly thawed before cooking. Adjust the salt based on the saltiness of the stock used.

Suggested Sides

crusty bread green salad

Nutrition per Serving

360 Calories

30.5g Protein 26% DV

15.9g Carbs 5% DV

17.4g Fat 22% DV

2.8g Fiber 7% DV

4.9g Sugars

874mg Sodium 58% DV

180mg Cholesterol 51% DV

Health Labels

Sugar Conscious Specific Carbs Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Celery Free Mustard Free Sesame Free Lupine Free

* Daily Values based on a 2,000 calorie diet.

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