Prawn and Cod Paella

with Sunny Aioli

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Instructions

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1 Prep

Boil the measured water and dissolve the stock cubes and saffron in it. Peel and finely chop the onion and garlic (reserve 1 clove for step 4). Roughly chop the roasted peppers and tomatoes. Rinse and drain the rice thoroughly. 

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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 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, roasted peppers 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 crush 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.

Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.

Cooking Time: 30 min

Cals 664 · Prot 42 · Carbs 86 · Fat 14

Dairy-Free

Ingredients

Number of people

Paella

Prawns 200 Grams
Cod fillet 200 Grams
Water 320 ML
Vegetable stock cube 1 Piece
Splash of saffron 20 ML
White onion 1 Piece
Garlic cloves 1 Piece
Roasted peppers 150 Grams
Tomatoes 1 Piece
Basmati rice 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams
Dried oregano 2 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 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.

Cooking Time: 30 min

Cals 664 · Prot 42 · Carbs 86 · Fat 14

Dairy-Free

Instructions

photo

1 Prep

Boil the measured water and dissolve the stock cubes and saffron in it. Peel and finely chop the onion and garlic (reserve 1 clove for step 4). Roughly chop the roasted peppers and tomatoes. Rinse and drain the rice thoroughly. 

photo

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 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. 

photo

3 Simmer

Add the oregano, rice, roasted peppers 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. 

photo

4 Prep aioli

Meanwhile, slice the lemon into wedges. Place a generous pinch of turmeric in a small bowl. Peel and crush 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.

photo

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. 

photo

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.

Ingredients

Number of people

Paella

Prawns 200 Grams
Cod fillet 200 Grams
Water 320 ML
Vegetable stock cube 1 Piece
Splash of saffron 20 ML
White onion 1 Piece
Garlic cloves 1 Piece
Roasted peppers 150 Grams
Tomatoes 1 Piece
Basmati rice 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams
Dried oregano 2 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 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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