Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Boil the measuredwater and dissolve the stockcube and saffron in it. Peel and finely chop the onion and garlic (reserve 1 clove for step 4). Roughly chop the peppers and tomatoes.
2 Saute onion
Heat a very wide, large pan with a lid over a medium-low heat with a very generous drizzle of oliveoil. Once hot, add the onion and peppers with a pinch of salt and cook for 5 min. After 5 min, add the garlic and smokedpaprika and cook for 1 min further.
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.
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.
5 Add seafood
Rinse and dry the codfillets and prawns. Chop the cod into bite-size pieces. After 10 min, remove the lid from the rice, scatter the prawns, cod pieces and peas over the top and cover once more. Cook for 5 min further.
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 chilliflakes(spicy!) and serve the aioli alongside.