Skip to main content
King Prawn and Mussels Paella
King Prawn and Mussels Paella

King Prawn and Mussels Paella

with Veggie 'Nduja, Lemon and Parsley

Make a meal that's truly special with this lightly indulgent and luxurious King Prawn and Mussels Paella.

Tags:
High Protein
Pescatarian
Extra spicy
New
Allergens:
Crustaceans
Milk
Molluscs
Sulphites

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

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 traces of: Celery)

150 grams

King Prawns

(Contains: Crustaceans)

500 grams

Garlic & White Wine Scottish Mussels

(Contains: Milk, Molluscs)

30 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

½ sachet(s)

Vegan ‘Nduja

40 grams

Wild Rocket

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2993 kJ
Energy (kcal)715 kcal
Fat21.8 g
of which saturates9.8 g
Carbohydrate99.4 g
of which sugars24 g
Protein33.6 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Garlic Press
Pan
Medium Bowl
Large Saucepan

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 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).

Time to Prep
2

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.

Get Frying
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bell pepper and onion to the pan. Fry until starting to soften, 2-3 mins.

Ad 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.

Cook the Mussels
4

While everything cooks, add the mussels and their liquid to a large saucepan with a tight-fitting lid on high heat. Bring to the boil.

Pop the lid on and turn the heat down to medium-high. Cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

Meanwhile, in a medium bowl, add the sugar and olive oil for the dressing (see pantry for both amounts) with a squeeze of lemon juice. Season with salt and pepper and mix well. Set aside for later.

Flavour Time
5

Once the veg and prawns are cooked, stir through the tomato puree and 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 fold in the cooked rice and half the parsley.

Finish and Serve
6

When everything's ready, toss the rocket leaves through the lemon dressing.

Share your paella inspired rice between your bowls. Spoon your mussels out of their cooking liquid and arrange over the top of the rice.

Spoon over a couple of spoons per person of the cooking liquid and discard the rest. Sprinkle over the remaining parsley.

Serve with a handful of your dressed rocket and any remaining lemon cut into wedges for squeezing over to finish.

Enjoy! 

More delicious recipes with similar ingredients

Pan-Seared Salmon and Warm Tomato Salsa

Pan-Seared Salmon and Warm Tomato Salsa

with Rosemary Potatoes and Pesto Baby Leaf Salad
Jerk Spiced Turkey

Jerk Spiced Turkey

with Lime and Coconut Brown Rice
Caribbean Spiced Chicken and Pepper

Caribbean Spiced Chicken and Pepper

with Couscous and Tomato Salsa
The Tex-Mex

The Tex-Mex

Chipotle Spiced Cheeseburger, Chips, Guacamole, Charred Corn Salad and Rocket
Cheesy Cajun Loaded Wedges

Cheesy Cajun Loaded Wedges

with Avocado and Soured Cream
Glazed Chicken on Sun-Dried Tomato Couscous

Glazed Chicken on Sun-Dried Tomato Couscous

with Charred Courgettes, Mint and Yoghurt
Baked Harissa Salmon

Baked Harissa Salmon

with Roasted Veg Stew and Couscous
Ultimate Chipotle Beef, Cheese and Bean Burritos

Ultimate Chipotle Beef, Cheese and Bean Burritos

with Sweet Potato Chips and Tomato & Avocado Salsa
Crispy Sea Bream and Asian Style Pesto

Crispy Sea Bream and Asian Style Pesto

with Roasted Sesame Sweet Potatoes and Stir-Fried Veg
South East Asian Inspired Chickpea and Chicken Breast Curry

South East Asian Inspired Chickpea and Chicken Breast Curry

with Sweet Potato, Spinach and Zesty Basmati Rice
Coconut King Prawn Laksa

Coconut King Prawn Laksa

with Mangetout, Pak Choi and Peanut-Parsley Pesto
Creamy Spiced Lentil and Chicken Curry

Creamy Spiced Lentil and Chicken Curry

with Sweet Potato and Spinach
Red Thai Inspired Pork Meatball Curry

Red Thai Inspired Pork Meatball Curry

with Zesty Jasmine Rice
Crispy Sea Bass and Lime Coriander Rice

Crispy Sea Bass and Lime Coriander Rice

with Sticky Asian Style Sauce and Mangetout
Indonesian Style Chicken Breast and Veg Curry

Indonesian Style Chicken Breast and Veg Curry

with Rice and Coconut, Chilli and Lime Sambal
Coconut and Chicken Breast Lentil Soup

Coconut and Chicken Breast Lentil Soup

with Baby Spinach and Buttery Naans
 Yellow Thai Style Veg and King Prawn Curry

Yellow Thai Style Veg and King Prawn Curry

with Roasted Cauliflower and Zesty Jasmine Rice
Honey and Toasted Sesame Beef Rice Bowl

Honey and Toasted Sesame Beef Rice Bowl

with Pak Choi
Double Miso Beef Burger and Sticky Aubergine

Double Miso Beef Burger and Sticky Aubergine

with Caramelised Sweet Potato Wedges and Sesame Mayo Dressed Asian Slaw
Spanish Style Cod & Chips

Spanish Style Cod & Chips

with Olives and Vine Tomato

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw