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Seafood Paella
By Anjelica Alanne
Seafood Paella
In this recipe
Slow Cooker Spanish Chicken
Preparation time:
10 mins
Cooking time:
30 mins
Serves:
4
Ingredients
  • 1 tablespoon oil
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 1 cup Arborio rice
  • 1 jar Beerenberg Slow Cooker Spanish Chicken
  • 1 cup white wine
  • 1 litre seafood or vegetable stock
  • 8 banana prawns, raw and peeled
  • 500g mussels, cleaned
  • 200g calamari rings
  • ½ cup frozen peas
Method:

Heat a large paella pan or frypan over medium heat. Add the oil, onion and garlic and cook for 5 minutes stirring occasionally. Add the rice and cook for another 3 minutes whilst stirring. Add the jar of Beerenberg Slow Cooker Spanish Chicken sauce and cook for 1 minute whilst stirring. Add the white wine and stir to loosen any rice that has stuck to the pan. Cook for 2 minutes before adding the stock and turning the heat to low. Cover the pan and cook for 15 minutes without stirring.

Press the prawns and mussels into the rice and scatter with calamari and peas. Cover and cook for a further 5 minutes or until the mussels have opened. Remove from the heat and serve.