Smoky Coley Paella
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Smoky Coley Paella

Smoky Coley Paella

with Chorizo and Green Beans

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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 time25 minutes
DifficultyMedium

Ingredients

serving amount

175

Arborio Rice

1

Chicken Stock Powder

80

Green Beans

2

Coley Fillet

60

Chorizo

1

Onion

2

Garlic Clove

1

Smoked Paprika

½

Lemon

Not included in your delivery

750

Water for the Rice

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Nutritional information

Energy (kcal)547 kcal
Energy (kJ)0 kJ
Fat10 g
of which saturates3 g
Carbohydrate79 g
of which sugars7 g
Protein35 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Knife
Grill Pan
Medium Saucepan
Plate
Bowl
Fork

Instructions

Get Prepped!
1

Halve, peel and chop the onion into small pieces. Trim the green beans then chop into thirds. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

Start the Paella
2

Heat a drizzle of oil in a large frying pan over medium to high heat. Once hot, add the chorizo and cook, stirring, until it has released its oils, 3 mins. Add the onion and cook, stirring, until softened, 4-5 mins. Add the garlic, half the lemon zest and half the paprika and cook, stirring, for 1 min.

Simmer the Rice
3

Add the rice to the pan and stir to coat well. Cook for 1 min. Add the chicken stock powder and water (see ingredients for amounts) to the pan and season with salt and pepper. Stir to mix, then cover with a lid (or some foil) and cook, stirring occasionally, for 20-25 mins. Tip: Add a splash more water if the liquid evaporates and the rice isn't quite cooked.

Cook the Beans
4

Meanwhile, heat a drizzle of oil in another frying pan on medium high heat. Add the green beans and cook, stirring, until just tender, 4-5 mins. Transfer to a plate but do not wash the pan.

Cook the Fish
5

Pop the coley fillets in a bowl with the remaining lemon zest, remaining paprika and a drizzle of oil. Season with salt and pepper. Mix well to coat. Important: Wash your hands after handling raw fish. Return the now empty frying pan to the heat and cook the fish for 2-3 mins on each side. IMPORTANT: The fish is cooked when opaque in the middle. Once cooked, transfer the fish to a plate and flake the fish into pieces using two forks.

Finish Up
6

Once the rice is cooked, carefully stir the flaked coley and green beans through the paella with juice from half the lemon. Cut the remaining lemon into wedges. Taste and add more salt and pepper if you like. Divide between plates and serve with lemon wedges. Enjoy!