- 1 tbsp olive oil
- 1 onion chopped
- 1 tsp hot smoked paprika
- 1 tsp dried thyme
- 300g paella or risotto rice
- 400g can chopped tomatoes with garlic
- 900ml chicken stock
- 400g bag frozen seafood mix
- 1 lemon (half juiced and other half cut into wedges)
- Handful flat-leaf parsley roughly chopped
Add 1 tbsp olive oil in a large frying pan or wok. Add 1 chopped onion and soften for 5 mins.
Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min
Stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.