Servings: 4
Total Time: 30mins



1 tbsp olive oil
1 onion (peeled and chopped)
1 tsp hot smoked paprika
1 tsp dried thyme
10½ ounces risotto or paella rice
3 tbsp dry white wine or sherry
1 (14 ounces) can chopped tomatoes with garlic
3½ cups chicken stock
1 (14 ounces) bag frozen seafood mix
Freshly squeezed juice of ½ lemon
½ fresh lemon (cut into wedges)
A handful of flat-leaf parsley (coarsely chopped)

Heat the oil in a large frying pan.
Add the onion to the pan, and cook until softened for 5 minutes.
Add the paprika, thyme, and rice, stirring for 60 seconds.
Add a splash of wine or sherry and cook until evaporated.
Next, stir in the canned tomatoes and pour in the chicken stock.
Season the mixture, and uncovered, cook for approximately 15 minutes, while occasionally stirring.
Cook until the rice is just tender and still surrounded by some of the cooking liquid.
Add the seafood mix, and cover with a tight-fitting lid.
Simmer for 5 minutes, until the seafood mix is sufficiently cooked through, and the rice is bite-tender.
Squeeze over the fresh lemon juice, and scatter over the chopped parsley.

Serve the paella with wedges of lemon for squeezing.

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