Seafood paella


Serves 4

  • 2 tbsp U:ME Vegetable & Olive Oil blend
  • 1 onion, diced
  • 4 cloves of garlic, crushed
  • 1 green pepper, diced
  • 1 tbsp tomato puree
  • 2 tsp smoked paprika
  • 1 pinch saffron
  • 600ml water
  • 250g paella rice
  • 2 large tomatoes
  • 4 large shell-on king prawns
  • 2 calamari, cut into rings
  • 200g mussels, cleaned
  • Handful fresh parsley
  • 1 the juice of one lemon



In a large shallow pan, heat 2 tablespoons of U:ME Vegetable & Olive Oil blend, add the onion and cook until soft and translucent. Add the garlic and peppers and cook for a further 5 minutes. Add the tomato puree and paprika and cook for another couple of minutes.

Boil 600ml of water and add a pinch of saffron, allowing it to infuse until the water turns yellow. Add the rice to the pan and toast for a minute before adding the saffron water. Bring to a boil and turn down the heat to a simmer for around 30 minutes, until the rice has nearly cooked through.

Chop the tomato and stir it into the rice and then top with the seafood. Turn up the heat to medium-high and place a lid on the pan until the seafood is cooked through and your prawns are pink and the mussels have opened (remove and discard any that have remained closed). Scatter over some torn parsley and a squeeze of lemon and serve!

Allergens: fish and shellfish