1 Tbsp olive oil
1 onion, chopped
1 tsp smoked paprika and dried thyme
300 grams Paella or risotto rice
3 tbsps white wine or dry sherry
400 gram canned tomatoes and garlic
900 ml chicken stock
400 grams bag frozen seafood mix
½ lemon juice and the other half wedges
Handful parsley, roughly chopped
Method of Preparation
Heat 1 tbsp olive oil in a large pan. Add 1 chopped onion and soften for 5 mins.
Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp sherry or white wine.
Once it has evaporated, stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock.
Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.