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Seafood Paella
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Seafood Paella

Not a paella in the true sense, but a tasty take on a traditional dish. Vary the seafood according to preference and try adding chorizo sausage to give a spicy kick.

Makes 4
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
1 ½ cups chicken stock
2 rashers bacon, thickly sliced
1 small onion, peeled and finely diced
1 tsp smoked paprika
1 cup medium grain rice
400 g can Wattie's Tomatoes with Basil
1 cup Wattie's frozen Baby Peas
200 g raw prawn meat, thawed
150 g calamari, thawed
8 mussels in the shell, cleaned and beard removed

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Basil Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Tomatoes with Basil are blended with a delicious tomato purée.

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Method
Step 1
Heat the stock until near boiling. Set aside. Heat a dash of oil in a large lidded frying pan. Add bacon and cook until crispy. Remove from heat.
Step 2
Add onion and cook until it begins to soften. Return bacon to the pan. Stir in smoked paprika and rice.
Step 3
Pour over hot stock. Stir. Cover and simmer gently for 20 minutes, stirring half way through cooking.
Step 4
Stir in Wattie’s Tomatoes with Basil and Wattie’s frozen Baby Peas. Add seafood. Cover and continue cooking for a further 10 minutes. Remove the lid and continue cooking another 5 minutes or until mussels have opened and seafood is cooked, and sauce is absorbed into the rice.
Step 5
Stand for 5 minutes before serving (discard any mussels that have not opened). Season with freshly ground black pepper to taste.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 ½ cups chicken stock
2 rashers bacon, thickly sliced
1 small onion, peeled and finely diced
1 tsp smoked paprika
1 cup medium grain rice
400 g can Wattie’s Tomatoes with Basil
1 cup Wattie’s frozen Baby Peas
200 g raw prawn meat, thawed
150 g calamari, thawed
8 mussels in the shell, cleaned and beard removed
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