Prawn and Cod Paella

Name: Prawn and Cod Paella with Sunny Aioli
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Prawns; 200 Grams of Cod fillet; 300 ML of Water; 1 Piece of Vegetable stock cube; 20 ML of Saffron Splash; 1 Piece of White onion; 1 Piece of Garlic cloves; 1 Piece of Red pepper; 1 Piece of Tomatoes; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Smoked paprika powder; 2 Grams of Dried oregano; 160 Grams of Arborio rice; 100 Grams of Green peas; 15 Grams of Fresh parsley; 2 Grams of Chilli flakes; 1 Piece of Lemon; 2 Grams of Turmeric powder; 15 ML of Water; 50 Grams of Mayonnaise; 1 Tsp of Salt; 1 Tsp of Black pepper

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'.

532 Reviews

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'.

532 Reviews

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 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.

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.

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.

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. Add 1 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.

Tip! Don't like raw garlic? Go easy.

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 prawns, cod pieces and peas over the top and cover once more. 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 and gently fold the peas and seafood through. Garnish with the chopped parsley and chilli flakes (spicy!) and serve the aioli alongside.

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