Paella Style Rice with Prawns and Mussels
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Paella Style Rice with Prawns and Mussels

with Veggie 'Nduja, Lemon and Parsley


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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

150 grams

Basmati Rice

150 grams

King Prawns

(Contains Crustaceans)

2 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Bell Pepper

(May contain Celery)

1 pack(s)

Garlic & White Wine 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

100 milliliter(s)

Water for the Sauce

20 grams


1 tbsp


1 tbsp

Olive Oil

½ tsp



Nutritional information

Energy (kJ)2968 kJ
Energy (kcal)709 kcal
Fat21.8 g
of which saturates9.8 g
Carbohydrate98.9 g
of which sugars24 g
Protein32 g
Salt5.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Chopping Board
Garlic Press
Lidded saucepan
Medium Bowl



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

Stir in the rice, 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 pepper and discard the core and seeds. Slice into thin strips.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.


Heat a drizzle of oil in a large frying pan on medium-high heat. Add the bell pepper and onion to the pan and fry until starting to soften, 2-3 mins.

Next add the prawns, stir-fry until the prawns are cooked through and the veg is tender, 5-6 minutes. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


While everything cooks, heat a drizzle of oil in a large saucepan with a tight-fitting lid on high heat.

When hot, add the mussels and their liquid into the pan. Pop the lid on and turn the heat down to medium-high. Cook until piping hot, 5 mins. Discard any mussels that do not open. IMPORTANT: Ensure the mussels are piping hot throughout.

Meanwhile, in a medium bowl, add the olive oil and sugar 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.


Once the veg and prawns are cooked, stir through the tomato puree and garlic and fry, 1 min more. 

Next, add the red wine stock paste, vegan 'nduja (see ingredients for amoun- add less if you'd prefer less heat) 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, a pinch of zest and butter (see panty for amount).

Then, gently fold in the cooked rice, prawns and half the parsley.


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

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

Spoon over a couple tablespoons 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.