Sea bream paella

Juicy, delicate seabream, prawns and squid add texture and lots of flavour to this Spanish favourite.

Ingreadient

• 2 tbsp olive oil
• 1 onion, chopped
• 120g pack Cooks' Ingredients Diced Chorizo
• 300g Gallo Risotto Rice
• 1 tsp smoked paprika
• large pinch saffron
• 125ml white wine
• 227g can chopped tomatoes
• 700ml chicken stock
• 180g pack raw jumbo king prawns
• ½ x 400g pack Waitrose Frozen Squid Rings, defrosted and sliced
• 180g pack 2 sea bream, halved lengthways
• 25g pack flat leaf parsley, chopped

Step by step

1. Heat the oil in a large frying pan and fry the onion and chorizo for 3-4 minutes. Add the rice, paprika and saffron and cook for 30 seconds. Add the wine and cook until absorbed.
2. Add the tomatoes and gradually add the stock and cook over a low heat, covered, for 15 minutes then stir in the prawns and squid, and cook for 5 minutes until the rice is tender and liquid has been absorbed.
3. While the seafood is cooking, place the sea bream on a grill pan and place under a preheated grill for 3-4 minutes, turning once. Serve on top of the paella and scatter over the parsley.