Make a meal that's truly special with this lightly indulgent and luxurious King Prawn and Mussels Paella.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Bell Pepper
(May contain Celery)
150 grams
King Prawns
(Contains Crustaceans)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
½ sachet(s)
Vegan ‘Nduja
120 grams
Peas
2 unit(s)
Sea Bass Fillets
(Contains Fish)
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Garlic Bread
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion. Zest and halve the lemon. Roughly chop the parsley (stalks and all).
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Halve the ciabatta and lay onto one side of a lightly-oiled baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper and onion to the pan. Fry until starting to soften, 2-3 mins.
Add the prawns and stir-fry until the prawns are cooked through and the veg is tender, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Preheat your grill to high.
Once the veg and prawns are cooked, stir through the tomato puree and remaining garlic. Fry for 1 min more.
Next, add the red wine stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), honey and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 2-3 mins.
Once slightly thickened, take off the heat and mix in a good squeeze of the remaining lemon juice, a pinch of the zest and the butter (see panty for amount).
Gently spoon the prawns and sauce into the cooked rice and stir together along with the peas and half the parsley. Cover with a lid to keep warm.
Meanwhile, pop the sea bass onto the other side of the baking tray with the garlic ciabatta, skin-side up. Drizzle with oil and season with salt.
When hot, grill on the top shelf of your oven until the fish is cooked through and the skin is crispy, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Share your paella inspired rice between your bowls. Top the rice with the sea bass fillets.
Sprinkle over the remaining parsley.
Serve with the garlic ciabatta and any remaining lemon cut into wedges for squeezing over to finish.
Enjoy!