Prawn and Cod Paella

with Sunny Aioli
Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
Cals 711 · Prot 42 · Carbs 94 · Fat 15
Family-Friendly
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30 min
photo
Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
Cals 711 · Prot 42 · Carbs 94 · Fat 15
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Paella
Prawns
200 Grams
Cod fillet
200 Grams
Water
300 ML
Vegetable stock cube
1 Piece
Splash of saffron
20 ML
White onion
1 Piece
Garlic cloves
1 Piece
Red pepper
1 Piece
Tomatoes
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Smoked paprika powder
2 Grams
Dried oregano
2 Grams
Arborio rice
160 Grams
Green peas
100 Grams
Fresh parsley
15 Grams
Chilli flakes
2 Grams
Aioli
Lemon
1 Piece
Turmeric powder
2 Grams
Water
15 ML
Mayonnaise
33 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

If the rice isn't cooked after 15 minutes, add a splash of water and cook, covered, for 5 minutes further.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Boil the measured water and dissolve the stock cube and saffron in it. Peel and finely chop the onion and garlic (reserve 1 clove for step 4). Roughly chop the peppers and tomatoes
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2 Saute onion

Heat a very wide, large pan with a lid over a medium-low heat with a very generous drizzle of olive oil. Once hot, add the onion and peppers with a pinch of salt and cook for 5 min. After 5 min, add the garlic and smoked paprika and cook for 1 min further. 
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3 Simmer

Add the oregano, rice and tomatoes to the pan and give everything a good mix up. Pour the stock over the rice and cover with a lid immediately. Cook for 10 min. 
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4 Prep aioli

Meanwhile, slice the lemon into wedges. Place a generous pinch of turmeric in a small bowl. Peel and mince the reserved garlic clove directly into the bowl (don't like raw garlic? Go easy!). Add 1/1.5/2 Tbsp of boiled water to the bowl and give everything a good mix up. Add the mayonnaise and season with a generous squeeze of lemon juice and a pinch of salt and pepper. Set aside.
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5 Add seafood

Rinse and dry the cod fillets and prawns.  Chop the cod into bite-size pieces. After 10 min, remove the lid from the rice, scatter the prawnscod pieces and peas over the top and cover once more. Cook for 5 min further. 
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6 Serve

Meanwhile, wash and roughly chop the parsley. Once the seafood is cooked and the rice is tender, squeeze the remaining lemon juice over the paella and gently fold the peas and seafood through. Garnish with the chopped parsley and chilli flakes (spicy!) and serve the aioli alongside. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

If the rice isn't cooked after 15 minutes, add a splash of water and cook, covered, for 5 minutes further.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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