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 721 · Prot 44 · Carbs 101 · Fat 22
Global Eats
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 721 · Prot 44 · Carbs 101 · Fat 22
Global Eats
Ingredients
Paella
Prawns
7*
200 Grams
Cod fillet
6*
200 Grams
Water
300 ML
Vegetable stock cube
15*
1 Piece
Saffron Splash
30 ML
Red onion
1 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Tomatoes
1 Piece
Olive oil
2 Tbsp
Smoked paprika powder
2 Grams
Cayenne 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
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) | 3016 / 721 |
| Fats (g) | 22 |
| of which saturated (g) | 3.7 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 11.2 |
| Fibers (g) | 9.9 |
| Proteins (g) | 43.7 |
| 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 in the boiled measured water.
- Peel and finely chop the onion and garlic (reserve half the garlic for step 4).
- Roughly chop the pepper 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.
- Fry the onion and peppers with a pinch of salt for 5 min.
- After 5 min, add the garlic, smoked paprika and a pinch of cayenne pepper (spicy!).
- Cook for 1 min further.
3 Simmer
- Add the oregano, rice and chopped tomatoes to the pan.
- Stir well.
- Pour the stock and saffron splash over the rice.
- Cover with a lid and 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? Add a pinch to taste.
5 Add seafood
- Rinse and dry the cod fillets and prawns.
- Chop the cod into bite-sized pieces.
- After 10 min, add the prawns, cod pieces and peas over the top of the rice.
- Season with a pinch of salt and pepper
- 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, pick and roughly chop the parsley leaves.
- 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!), to taste.
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