Use our basic pilaf recipe as the base of this moreish dish. We’ve used squid and prawns here but you can use whatever seafood you like.
Ingredients
- 16 large prawns, shelled and de-veined but with tail shells left on
- 3 large squid, cleaned
- 2 tbsp olive oil
- 80g raw chorizo, thickly sliced
- 2 tsp sweet paprika
- 1 tsp cayenne pepper
- 400g can chopped tomatoes
- 700g portion basic pilaf recipe, defrosted
- 2 ready-roasted red peppers, chopped
- Large bunch of fresh flatleaf parsley, leaves roughly chopped
Method
- 1. Preheat a griddle pan over a high heat. Put the seafood in a bowl and toss with half the oil. Cook the seafood, in batches, for 2-3 minutes each side until charred. Remove from the pan, cut the squid into rings and set aside with the prawns.
- 2. Meanwhile, heat the remaining oil in a large frying pan or paella pan over a medium heat. Cook the chorizo for 3-4 minutes until browned. Stir in the paprika and cayenne, cook for 30 seconds, then add the tomatoes and 100ml water. Bring to a simmer and cook for 5 minutes until thickened.
- 3. Stir in the rice and peppers, cook for 3 minutes until heated through, then add the seafood. Sprinkle with the parsley to serve.
Nutritional info
Per serving: 517kcals, 21.1g fat (4.9g saturated), 27.9g protein, 50.8g carbs, 5g sugar, 1.2g salt