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 728 · Prot 44 · Carbs 103 · Fat 22
Family Friendly
30 min
Pealla, famously cooked in a wide, shallow pan, originally comes from Valencia. And guess what, in Valencian, 'Paella' simply means 'frying pan'.
Cals 728 · Prot 44 · Carbs 103 · Fat 22
Family Friendly
Ingredients
Paella
Prawns
7*
200 Grams
Cod fillet
6*
200 Grams
Water
300 ML
Vegetable stock cube
15*
1 Piece
Saffron Splash
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
5*9*13*
50 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*7 Crustaceans, *6 Fish, *15 Celery, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3043 / 728 |
| Fats (g) | 21.9 |
| of which saturated (g) | 3.7 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 13.7 |
| Fibers (g) | 9.6 |
| Proteins (g) | 43.9 |
| Salt (g) | 1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil a kettle of water.
- Dissolve the stock cube and saffron splash in the boiled measured water.
- Peel and finely chop the onion and garlic (reserve half the garlic 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 olive oil.
- Once hot, fry the onion and peppers with a pinch of salt for 5 min.
- After 5 min, add the garlic and smoked paprika.
- Cook for 1 min further.
3 Simmer
- Add the oregano, rice and tomatoes to the pan.
- Give everything a good mix up.
- Pour the stock over the rice.
- Cover with a lid immediately.
- Cook for 10 min.
4 Prep aioli
- Meanwhile, slice the lemon into wedges.
- Place a generous pinch of turmeric into a small bowl.
- Add the reserved garlic.
- Add 1 Tbsp of boiled water.
- 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 aioli aside.
Tip! Don't like raw garlic? Go easy.
5 Add seafood
- Rinse and dry the cod fillets and prawns.
- Chop the cod into bite-sized pieces.
- After 10 min, remove the lid from the rice.
- Scatter the prawns, cod pieces and peas over the top.
- Cover once more and cook for 5 min further.
Tip! If the rice isn't cooked after 15 minutes, add a splash of water and cook, covered, for 5 minutes further.
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.
- Gently fold the peas and seafood through.
- Serve the Prawn and Cod Paella with Sunny Aioli alongside.
- Garnish with the chopped parsley and chilli flakes (spicy!).
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?